Focaccia Bread

Ingredients

Sponge
420g bread flour
4g instant dry yeast (low sugar yeast)
244g cold water

Dough
180g bread flour
6g instant dry yeast (low sugar yeast)
24g malt flour / milk powder
4g oregano
2g rosemary
2g black pepper
9g salt
9g bread improver
132g cold water
60g oven dried tomatoes
48g olive oil

Method

Prepare the Sponge and ferment for 3 hours at room temperature (27 0C).

In an electric mixer, using a dough hook at slow speed blend all the dry ingredients together for 1 minute.

Add water, dried tomatoes and Sponge on slow speed for 2 minutes. Mix on medium speed for 5 minutes and add olive oil. Mix for another 10 minutes on medium speed until dough is fully developed.

Place dough on floured bench and cover with a plastic sheet for 10 minutes. Divide dough into six pieces, each 190g.

Roll out the dough to 6mm thick and place in a tray.

Proof dough for 30 minutes and make shallow indentations all over dough with your fingertips, then brush with olive oil, letting it pool in indentations.

Bake for 10 – 15 minutes at 2200C. Once baked, brush with olive oil.


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