Ingredients
Click 
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to Add/Remove item to your Shopping List- 7 kg 15 lbs 7 oz kg Carr's Strong Flour 16kg
- 3 kg 6 lbs 10 oz kg IREKS Pia Do Mix
- 0.1 kg 0 lbs 4 oz kg IREKS Voltex
- 0.5 L 2.1 cups Olive Oil
- 0.08 kg 0 lbs 3 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.5 L 23.1 cups Water
Foccacia using Pia Do Mix
Method
Mixing time: 2 + 8 mins
Dough temperature: 26° C – 27° C
Bulk fermentation time: 15 mins
Scaling weight: 0.250 kg
Intermediate proof: 25 - 30 mins
Final proof: approx. 30 mins
Initial baking temperature: 220° C giving steam, dropping to 200° C
Baking time: approx.18 mins
Roll out to fit hoops/trays and proof for 30 minutes and wash with olive oil/water mixture, indent all over with fingers. Sprinkle with rock salt, decorate with red onion rings and mixed herbs, prove for approx. 30 mins.
