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Focaccia

Focaccia bread is gaining popularity and many of our customers have requested help in making this product. A specialist premix is not required as the secret of good focaccia is to apply the correct process to a simple dough.

Description
Focaccia would be best described as almost a flat bread, about 3 - 5 cm thick, made from a lean, yeasted dough with various combinations of toppings, and fairly lightly baked. It traditionally was chewy and relied on its toppings and being baked on the oven sole for character. There are obviously many and varied products being called Focaccia. A lot of these have far more input, and use a richer dough, than the original product.

Three Suggested Formulae:

Number One
Bakers Flour 100%
Salt 1 to 2%
Yeast 2 to 3% or 1 to 1.5% dryB Water 60%

Number Two
As above plus olive oil or margarine up to 4% to provide better keeping qualities.
Water 58%

Number Three
Any of Laucke's bread pre-mixes. Adding fat or oil is not required.
Water : As per appropriate fact sheet

Method
Mix into a soft dough in a normal manner and allow to recover for 10 to 20 minutes.

Perhaps the most authentic method is to sheet your dough onto a tray and cut into slices when baked, but you can also make individual pizza shapes which are perhaps more marketable.

Depending on your choice, divide the dough to appropriate weight and rest it for 10 minutes. Sheet out the dough and place on a tray for proving and baking.

After about 30 - 40 minutes proof you can dock or place indents with your fingers all over the dough piece. Then sprinkle with salt and any other condiment you like including herbs and spices, cheese, garlic, tomato, flour, grains etc.

Allow 10 to 15 minutes to recover.

Bake at 210 deg C approx for about 15 to 20 minutes until set. Remove from the oven and brush or spray with edible vegetable oil such as olive oil.

Serving
Focaccia can be eaten as is or cut and filled as a delicious sandwich type snack.

Hint
To attain a chewy product use a strong flour and keep the dough fairly tight. Sealed in plastic this product will have a shelf life of 2 to 3 days if made with fat or oil. If no oil is used, then a day would be about the limit for most Australian palates.