Recipe detail

Pastry Focaccia bread

25. 9. 2023

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Italian

Program steps

  • Preheating:
  • 205 °C

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Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 12

Name Value Unit
wheat flour type 550 1 kg
salt 20 g
dried baker's yeast 16 g
water 900 g
olive oil 70 ml
rosemary 20 g
garlic 20 g

Nutrition and allergens

Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 299.7 kJ
Carbohydrate 61 g
Fat 1.1 g
Protein 9.9 g
Water 0 g


In a large bowl mix flour and yeast together then add salt and water.
Work out the dough either using your hands or electric appliance and you should have
very wet mixture. Leave it in a bowl, drizzle with olive oil and cover with cling film.
leave in a fridge overnight. Next day uncover dough and fold it over few times.
Transfer it onto greased enamel tray and let the dough proof in a room temperature until
it spreads over a whole tray. Takes around an hour maybe 2 hours.
Sprinkle with chopped garlic and rosemary and drizzle generously with olive oil.
Using your finger tips press gently garlic and rosemary inside and put the tray in the oven.
Bake until golden brown.

Recommended accessories

Enameled GN container

Enameled GN container