Ingredients
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5 kg 11 lbs 0 oz kg Carr's Strong Flour 16kg
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5 kg 11 lbs 0 oz kg IREKS Pumpkin Seed Bread Mix - DELIST
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0.3 kg 0 lbs 11 oz kg IREKS Dried Wheat Sour
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0.5 L 2.1 cups Olive Oil
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0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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6.4 L 26.88 cups Water
Focaccia using Pumpkin-Bread Mix and IREKS Dried Wheat Sour
Method
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Mixing time: 2 + 6 minutes
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Dough temperature: 25° C – 26° C
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Bulk fermentation time: none
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Scaling weight: 1.200 kg
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Intermediate proof: none
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Processing: Roll out the dough and place on a tray. Allow to prove for 20 – 30 minutes and then pull the dough out to the size of the tray.
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Final proof: approx. 45 minutes
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Baking temperature: 240° C – 250° C
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Baking time: approx. 15 minutes
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Spread the oil-water emulsion on the surface, press holes into the dough. Decorate with black and green olives, small tomatoes or grilled courgettes.
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Oil-water emulsion: 0.150 kg salt, 0.800 kg olive oil, 0.800 kg water
