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water g 3250
olive oil g 200
fresh yeast g 150


Dough temperature at 26-27°C
Knead time (spiral mixer) 15 minutes
Bulk fermentation 10 minutes at 22-24°C
Resting 15 minutes at 22-24°C
Proofing for 45-50 minutes at 28-30°C with relative humidity of about 70-80°%
Baking for 20 minutes at 230-240°C

DOUGH: start the dough with 3 kg of water (60% compared to the flour) for 4 minutes on first speed and then 7-8 minutes on second speed. Add the water little by little and keep mixing for another 2-3 minutes.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
BULK FERMENTATION: let the dough rest well covered under a cloth for 10 minutes at room temperature (22-24°C)

SCALING: break the dough into pieces of about 1400-1500 grams for trays with a dimension of 60x40
PRESHAPING: fold creating the preshape
RESTING: let it rest for 15 minutes
SHAPING: roll the dough out evenly on previously well-oiled trays.  
PROOFING: place into the proofer at 28-30°C with relative humidity of 75% for 45-50 minutes.
BAKING: before baking press the dough with the fingers and generously spread olive oil and salt. Decorate with the rosemary. Bake in a static oven at 240-250°C for 12-14 minutes.

Final composition

ADVICES: Times for the bulk fermentation and for the proofing may differ due to room temperature.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker