Sweet Focaccia
Sweet Focaccia based on Sonnet Briochemix 30% RSPO-SG and Credin Raspberry filling
Pieces stuks
Ingredients
- 1400 g – 70% Flour (high-protein)
- 600 g – 30% SONNET BRIOCHEMIX 30%
- 100 g – 5% Fresh Yeast
- 30 g – 1,5% Salt
- 1040 g – 52% Water approx.
Filling:
- 1500 g – 75% Credi Raspberry filling
Finishing:
- 900 g – 45% Red fruit (frozen)
- 900 g – 45% Oatmeal crumble
Working method
- Knead all ingredients into a smooth and well developed dough.
- Scale dough pieces appox. 110 grams and rounding.
- First proof approx. 10 minutes.
- Place the dough pieces into round baking tins, 30 centimeter diameterand, press them out.
- Intermediate proof approx. 20 minutes.
- Press out the dough pieces again.
- Intermediate proof approx. 20 minutes.
- Pipe approx. 80 grams of Credin Raspberry filling as caps into the middle on/in the dough pieces.
- Final proof approx. 10 minutes.
- Just before baking, sprinkle each piece of dough with 50 grams of red fruit an on top of that also sprinkle with 50 grams of oatmeal crumble.
- Bake approx. 25 minuten at 210°C.
