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Focaccia Bread

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Use this recipe with:

Medium

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P R O F I L E
Ambient
1 Full Tray
From Scratch

Stage 1

30 °C

  • Steam
  • 01:00 | -
  • 1

Stage 2

180 °C

  • Convection
  • 00:08 | -
  • 1

Stage 3

190 °C

  • Combi-steam
  • 00:06 | -
  • 2
R E C I P E
7 g Active Dry Yeast
240 ml Warm Water (90° f)
60 ml Oive Oil
620 g All-Purpose Flour
14 g Salt
9 g White Sugar
40 g Granulated Garlic
40 g Granulated Onion
20 g Dry Thyme
20 g Dry Rosemary
9 g Kosher Salt (for top of bread)
Ingredients
Mix yeast and warm water in mixing bowl and let bloom for 8 minutes Sift and mix dry ingredients in large bowl (except Herbs and kosher salt) Add oil, herbs and flour mixture into mixing bowl with yeast/Mix on low for 5 minutes Stretch dough onto pan sprayed quarter sheet pan Let rest for 20-30 minutes Sprinkle remaining (1 tbsp) Olive Oil and kosher salt on top Proof/Bake in oven
1. Food Preparation
Proof and bake in one recipe
2. Cooking Instruction
Serve with Olive Oil and Balsamic Vinegar, Tampenade, Fresh Diced Tomatoes or use it for a Sandwich.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.