Recipe detail

Pastry Focaccia

11. 10. 2020

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pastry

Cuisine: Italian

Program steps

  • Preheating:
  • 220 °C

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1
Injection
5 n
time icon 15 s
probe icon 500 ml
2
Pause
time icon 20 s
3
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
fine durum wheat flour 500 g
salt 10 g
dried baker's yeast 2 pcs
olive oil 30 ml
water 400 ml
olive oil 30 ml
sea-salt 1 g

Nutrition and allergens

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

Nutritional value of one portion Value
Energy 1805 kJ
Carbohydrate 365 g
Fat 5 g
Protein 60 g
Water 0 g

Directions

Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough, then knead the dough in the bowl for 5 minutes, gradually adding the remaining water.
Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90° and repeat the process for about 5 minutes.
Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line an enameled GN container with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared GN, pushing to the corners, cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
Preheat the oven to 200° C. Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.

Recommended accessories

Enameled GN container

Enameled GN container