O-tentic Artisan Focaccia

gms
Ingredients
O-tentic - Durum 40
Wheat Flour 1000
Salt 20
Water 760
Olive Oil 30 ml
Pesto 200
Cheese 250
Rosemary Fresh 10
Sea Salt As per taste
Onion 150
Sesame Seeds 50
Ingredients total 2510

Working Method

  1. Mixing: 8 minutes slow 6 8 minutes fast or until fully developed. 
  2. Bulk fermentation: 90 minutes 
  3. Dough temperature: 25°C - 27°C. 
  4. Scale: 400 gms 
  5. Intermediate Proof: 20 minutes 
  6. Make Up: Apply Olive Oil on Focaccia. Flatten and dimple dough pieces. 
  7. Final fermentation: 45-60 minutes at 380°C, 85-90% RH. 
  8. Oven temperature: 210°c with steam. 
  9. Baking time: 25 minutes. 
  10. Topping Ideas: 
            1 - Pesto and Grated Cheese
            2 - Rosemary and Sea Salt
            3 - Fried Onion and Sesame Seeds. 
  11. Your 0-tentic Artisan Focaccia is ready to serve.

About this Recipe

Complexity level: