Christmas Focaccia


Working Method

Christmas Focaccia
  • Mixing all ingredients together at slow speed for 3-5 minutes, fast speed 3-5minutes until comletely crumpled.
  • Dough temperature: 24°C
  • Bulk fermentation: Rest 30 minutes
  • Divide: 1500g and rest 30 minutes
  • Make Up: Flatten the dough, put the dough on the baking tray
  • Final fermentation: Poof the dough in retarded proofer at the temperature 32 °C humidity 80% for 60 minutes.

Decoration before baking
  • Spread olive oil on top, put olive, red onion, tomato, and parmesan cheese.

  • Oven temperature: Top temperature 230°C, Bottom temperature 220°C with steam
  • Baking time: 15 – 18 minutes

Christmas Focaccia

Complexity level: