- 750ml TEPID WATET
- 150ml OLIVE OIL
- 150g BLOCK YEAST (FRESH)
- 750ml TEPID WATER
- 3KG STONG T45 - FLOUR
- 60g TABLES SALT
- 4 cloves GARLIC CRUSHED
- TO GLAZE
- OLIVE OIL, ROSEMARY LEAVES, SEA SALT AND MILLED WHITE PEPPER
Fococcia
Ingredients
Method
Method
PLACE THE FIRST 3 INGREDIENTS INTO A MIXING BOWL, USING A WHISK MIX UNTIL THE YEAST IS DISSOLVED BEFORE ADDING THE REMAINING 750ml OF TEPID WATER.
SIFT IN THE FLOUR, SALT AND ADD THE CRUSHED GARLIC, MIX WELL TOGETHER USING A DOUGH HOOK - THE DOUGH WILL BE SLIGHTLY STICKY EVEN AFTER 7 MINUTES OF NEEDING. - ( CORRECT CONSISITENCY WITH WATER OR FLOUR IS NEEDED)
MOULD INTO THE REQUIRED SIZE OR LAY FLAY INTO GREASED GASTRONORMS. PUSH YOUR FINGERS INTO THE MIX TO HELP PREVENT IT RISING TOO MUCH.
BRUSH TOP WITH OLIVE OIL, SPRINKLE ROSEMARY LEAVES AND AND SEASONING.PROVE UNTIL DOUBLED IN SIZE THEN BAKE AT 200C/400F UNTIL GOLDEN AND COOKED THROUGH.
12-15 MINUTES FOR INDIVIDUAL ROLLS
35-45 MINUTES FOR GASTRONORM TRAYS
LONGER IS NOT USING A FAN ASSISTED OVEN.
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