Recipe detail

Name: Focaccia
Yield: 10
Cuisine: Italian
Ingredients: 960.0000 g; 60.0000 g; 50.0000 g; 480.0000 g; 21.0000 g; 20.0000 g; 200.0000 g; 100.0000 g; 20.0000 g

Side dishes Focaccia

9. 4. 2024

Author: Bartłomiej Kubica

Company: RM Gastro Polska Sp. z o.o.

Food category: Side dishes

Cuisine: Italian

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

Włóż Ciasto do pieca

Hot air

100 %

Termination by time

00:20 hh:mm

190 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
plain wheat flour	960	g
salt	60	g
olive oil	50	g
water	480	g
yeast	21	g
sugar	20	g
cherry tomatoes	200	g
olives	100	g
fresh rosemary	20	g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Fe, K, Mg
Vitamins: A, D, E, K

Nutritional value of one portion	Value
Energy	394.9 kJ
Carbohydrate	72.9 g
Fat	6.5 g
Protein	10.8 g
Water	0 g

Directions

Leaven:
21 g of dry yeast
180 g of wheat flour
105 ml of warm water
3 level teaspoons of sugar
Mix the ingredients and leave in the bowl for the leaven to start working
Cake:
Mix the leaven + the rest of the ingredients

Place the dough on a 65 mm high greased baking tray, leave to rise / use your fingers to make slight indentations, add cherry tomatoes, olives, rosemary
Bake at 190 degrees, chimney closed, time: 20 minutes

Recommended accessories

Vision Pizza Stone

Vision Bake

Enameled GN container