Image
Cornuit-Focaccia
A deliciously focaccia with our Bake Special Cornuit!
ca. 260°C
ca. 18 min
15 pieces
Ingredients
Ingredients Dough:
3.000 g
Baking Special Cornuit 30%
7.000 g
Wheat flour 70%
180 g
Salt 1.8%
200 g
Bio Desem Free 2%
400 g
Bio Desemculture Royal 4%
ca. 6.000 g
Water use some to wash the vegetables 60%
600 g
Olive oil 6%
Decoration:
Tomato
Olives
Dill
Chives
InstructionsPrintDownload PDF
Instructions:
- Mix all the ingredients except the olive oil, and knead it slowy for 8 minutes and fast for about 5 minutes.
- Lastly, add the olive oil and knead for 1 more minute.
- Divide the dough into pieces of 1.100 grams to make a dough sheet of 60 x 20 cm and let the dough pieces proof for 40 minutes in unoiled pans.
- Press the dough pieces evenly into a baking pan for the final proof (60 minutes).
- After the final proof, press the dough onto the baking tray using fingertips and olive oil to form air bubbles.
- Add the decorations in a nice pattern and bake the focaccias with some steam.
Image
Image
Image
