Ingredients
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7 kg 15 lbs 7 oz kg Carr's Strong Flour 16kg
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3 kg 6 lbs 10 oz kg IREKS Pia Do Mix
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0.1 kg 0 lbs 4 oz kg IREKS Voltex
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0.5 L 2.1 cups Olive Oil
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0.08 kg 0 lbs 3 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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5.5 L 23.1 cups Water
Foccacia using Pia Do Mix
Method
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Mixing time: 2 + 8 mins
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Dough temperature: 26° C – 27° C
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Bulk fermentation time: 15 mins
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Scaling weight: 0.250 kg
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Intermediate proof: 25 - 30 mins
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Final proof: approx. 30 mins
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Initial baking temperature: 220° C giving steam, dropping to 200° C
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Baking time: approx.18 mins
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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.
