Avena Vital - Focaccia

Ms. Prinan Anekrattanasin (Chef Prinan)
Ms. Prinan Anekrattanasin (Chef Prinan)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
7 Focaccia
00h 12
00h 18

Preparation Time: 12 – 15 minutes

Proofing and Resting Time: 100 – 120 minutes

Baking Time:  18 - 20 minutes

Outcome: 7 Focaccia

 

Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes

Ingredients and Method

Ingredients

  • 250 g Avena Vital
  • 750 g German wheat flour, Type 550
  • 10 g Instant yeast
  • 11 g Salt
  • 40 g Olive oil
  • 800 ml Water, approx. add in 2 steps

Method

  1. Mix Avena Vital, wheat flour, instant yeast and salt with 650 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
  2. Add the rest of the water, 150 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast
  3. Once all Ingredients mixed, transfer the dough into an oiled tray, cover the tray and start bulk fermentation time for 50 - 60 minutes.
  4. Scale the dough into 250 g pieces, cover the dough pieces and start the intermediate proof for 20 minutes
  5. Mould the dough in your preferred shape, we recommend round or oblong shape.
  6. Dimple the surface of the dough pieces with a fork and place onto a greased baking tray or into aluminium baking moulds.
  7. Allow the dough to final proof at ambient temperature for up to 30 - 40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
  8. During the final proof, dimple the surface of the dough again. Brush the tops of the dough pieces with olive oil and sprinkle with salt flakes and rosemary.
  9. The oven should have a temperature of 220°C, dropping to 190°C, when you put the focaccia in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  10. Bake the focaccia for 18 - 20 minutes. After baking brush with olive oil.
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