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These types of focaccia are ideal to be stuffed with every kind of salami, cheese and salad.


SOFT BREAD 50% g 900
type 00 white flour g 1100
salt g 10
olive oil g 80
water g 1050
fresh yeast g 60


Times and temperatures

Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Bulk fermentation 10 minutes at 22-24°C
Proofing for 80-90 minutes at 28-30°C.
Baking at 240-250°C for 12-14 minutes.

DOUGH: knead for 3 minutes on first speed and 10 minutes on second speed.

Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.

RESTING: let it rest at 22-24°C for 10 minutes.

SCALING: divide the dough into pieces of about 1400-1500 grams for each focaccia and into 50 grams pieces for the round foccacina monoportion.

SHAPING: roll out the dough on previously oiled trays

PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 80-90 minutes.

BAKING: before baking dimple the dough with your fingers, brush generously with olive oil and sprinkle with salt. Decorate with the rosemary. Bake in a static oven at 240-250°C for 12-14 minutes.

Final composition

The product can be packed in polythene bags as soon as it reaches a core temperature lower than 25°C.
If cool stored, the product can last up to 7-10 days.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada