High Street Baker Focaccia - Puratos

Ingredients

Method

Mix for 4 mins slow, 10 mins fast on spiral mixer.
Dough temperature 26 – 28°C.
Bulk 60 mins. Turn out on to table.
Process into trays with olive oil as required.
Prove at 28 – 30°C, 80 – 85% humidity. Prove time approx. 50 mins.
Press out with fingers half way through.
Bake at 210 – 220°C for approx. 20 mins, depending on size of product.

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