Recipe detail

Pastry Focaccia

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pastry

Cuisine: Italian

Program steps

  • Preheating:
  • 220 °C

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5 n
time icon 15 s
probe icon 500 ml
time icon 20 s
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
strong white bread flour 500 g
salt 10 g
dried yeast sachets 2 pcs
olive oil 30 ml
cold water 400 g
olive oil for drizzling 30 ml
fine sea salt 1 g


Place the flour, salt, yeast, olive oil and 300mlz 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 five minutes, gradually adding the remaining water. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about five minutes. Tip the dough onto an oiled work surface and continue kneading for five 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 200C. 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