Recipes

Italian Focaccia

Focaccia can be soft or crisp, thick or thin, light and almost plain, or topped with any number of condiments.

Focaccia is growing in popularity as a sandwich bread filled with cold sliced meats, cheeses, olives, tomatoes or peppers

Ingredients

Weight/
Volume
Ingredients
2,000 g Laucke Bettong Flour
20 - 40 g Salt
20 g Yeast, dried
1,120 - 1,140 g Water
10 g Laucke Crusty Improver 1%

Method

  1. Preheat oven to 210°C - 220°C.

  2. Develop the dough well, in the mixer.

  3. Rest in the mixing bowl for ten minutes.

  4. Scale to the required weight, usually 200 to 400 grams.

  5. Rest again for 10 minutes.

  6. Pin out to about 1 to 2 ½ cm or ½ to 1 inch.

  7. Give the dough pieces a full proof.

  8. Dimple the dough vigorously with the finger tips, leaving indentations, brush liberally with garlic flavoured olive oil, to fill the indentations.

  9. Cover lightly with salt, and any toppings such as olives, cheese, sun dried tomatoes, chopped fresh basil or rosemary.

  10. Most toppings should be added half way through the final proof.

  11. Baking temperature 210°C - 220°C.

  12. Baking time until firm.

  13. Focaccia is usually baked on the sole of the oven, but can also be baked on trays.

  • Laucke Specialities
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