Print Recipe

Cornuit-Focaccia

Ingredients:  
Dough:      
3.000 g Baking Special Cornuit 30%
7.000 g Wheat flour 70%
180 g Salt 1,8%
200 g Bio Desem Free 2%
400 g Bio Desemculture Royal 4%
ca. 6.000 g Water (use some to wash the vegetables) 60%
600 g Olive oil 6%

 

Decoration:
Tomato, Olives, Onion, Dill, Chives


Instructions:
Mix all the ingredients except the olive oil, and knead it slowy for 8 minutes and fast for about 5 minutes. Lastly, add the olive oil and knead for 1 more minute.

Divide the dough into pieces of 1.100 grams to make a dough sheet of 60 x 20 cm and let the dough pieces proof for 40 minutes in unoiled pans.
Press the dough pieces evenly into a baking pan for the final proof (60 minutes).

After the final proof, press the dough onto the baking tray using fingertips and olive oil to form air bubbles. Add the decorations in a nice pattern and bake the focaccias with some steam.

Baking temp.: ca. 260°C
Baking time: ca. 18 minutes
Quantity: 15 pieces

 

Ingredients

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