Recipes

Focaccia - using Laucke Crusty White Bread Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Crusty White Bread Mix 3⅛ cups
5 g Yeast 1⅗ tsp
330 g Water 1⅓ cups
10 g Oil 2 tsp

Method

  1. Use you bread machine or a suitable mixer to mix and knead the dough, or alternatively knead by hand.

  2. Preheat the oven to 210°C Conventional or 190°C Fan Forced.

  3. Divide the dough to obtain an appropriate size, and rest for 10 minutes. Roll out the dough to desired shape and thickness (approximately 1 cm). Place on an oiled tray, and cover the dough to prevent skinning. Allow 30 minutes in a warm place for proofing. Focaccia dough will be expected to rise up to approximately double in thickness.

  4. “Dock” or place deep indents with your fingertips all over the dough piece. Sprinkle with salt and or other preferred condiments, including, herbs and spices, cheese, garlic, tomato, etc. Allow 10 to 15 minutes to “recover”.

  5. Bake at 210°C Conventional or 190°C Fan Forced for approximately 15 to 20 minutes until just baked. Remove from the oven and brush with olive oil.

  • Specialty Breads
  • Bake: 15 - 20 minutes
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