Stuffed Focaccia (SonPulse Tandoori)
Stuffed Focaccia based on SonPulse Tandoori
Servings 35 pieces
Ingredients
Focaccia dough:
- 2.000 g - 100% Flour
- 1.100 g - 55% Water approx.
- 40 g - 2% Fresh yeast
- 30 g - 1,5% Salt
- 60 g - 3% Olive oil
Filling:
- 1.000 g - 50% SONPULSE TANDOORI
- 150 g - 7,5% water
Decoration:
- Mix of corn decoration with white and black sesame seeds
Working method
- Thin the SonPulse Tandoori with water.
- Mix all the ingredients into a smooth and well developed dough.
- Dough temperature approx. 26°C.
- Scale dough pieces approx. 90 g (focaccia baking slide 12 cm in diameter) and rounding.
- Press the dough pieces in 2 steps into slices.
- Final proof: approx. 60 minutes.
- Pipe just before baking approx. 30 g SonPulse Savoury Filling Tandoori in and on each proofed slice.
- Bake: approx. 18 minutes at 180°C.