Focaccia Buns
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Méditerranée 50%
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 400 g - 4% Fresh Yeast
- 5200 g - 52% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1600 gram (30 pieces)
- Divide and round up. Place the dough pieces on baking sheets
- Final proof: Approx. 50 minutes. After approx. 10 minutes press in with finger and sprinkle with olive oil
- Decorate just before baking with a small slice tomato, mozzarella cheese and sprinkle with oregano
- Baking: approx. 12-15 minutes at 230ºC, with steam
- Dough rest: Approx. 10 minutes
