Ingredients

Group Bread
Ingredient
KG
Weight (%)
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.500
100
Water
0.600
120
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
BAKELS ARTISAN 7% CONCENTRATE
0.035
7
Salt
0.008
1.5
Olive Oil
0.100
20
Total Weight: 1.753
Group Others
Ingredient
KG
Weight (%)
Rosemary
0.003
0.6
BAKELS LES FRUITS 50% CRANBERRY
0.060
-
Total Weight: 0.063

Method

How to do it:

1. Mix together all dry ingredients in a spiral mixer for 30 seconds on low speed.
2. Add cold water and mix on low speed for 2 minutes.
3. Add olive oil and mix on high speed for 8-12 minutes or until dough is fully developed.
4. Ferment dough for 45-60 minutes in a well-oiled bowl.
5. Scale dough into 925 grams and place in a well-oiled rectangular pan.
6. Gently flatten dough using fingertips.
7. Proof for 40-60 minutes.
8. Brush with olive oil and dock with fingers.
9. Sprinkle dried rosemary herbs and add Les Fruits 50% Cranberry on top.
10. Bake at 220°C with steam for 15 minutes.
11. Open the vent and continue baking at 180-200°C for another 15 minutes.

Yield

2 pieces Rectangular Focaccia

Ingredients

Group Bread
Ingredient
KG
Weight (%)
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.500
100
Water
0.600
120
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
BAKELS ARTISAN 7% CONCENTRATE
0.035
7
Salt
0.008
1.5
Olive Oil
0.100
20
Total Weight: 1.753
Group Others
Ingredient
KG
Weight (%)
Rosemary
0.003
0.6
BAKELS LES FRUITS 50% CRANBERRY
0.060
-
Total Weight: 0.063

Method

How to do it:

1. Mix together all dry ingredients in a spiral mixer for 30 seconds on low speed.
2. Add cold water and mix on low speed for 2 minutes.
3. Add olive oil and mix on high speed for 8-12 minutes or until dough is fully developed.
4. Ferment dough for 45-60 minutes in a well-oiled bowl.
5. Scale dough into 925 grams and place in a well-oiled rectangular pan.
6. Gently flatten dough using fingertips.
7. Proof for 40-60 minutes.
8. Brush with olive oil and dock with fingers.
9. Sprinkle dried rosemary herbs and add Les Fruits 50% Cranberry on top.
10. Bake at 220°C with steam for 15 minutes.
11. Open the vent and continue baking at 180-200°C for another 15 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Crusty Bread

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.