RecipeGotchya Focaccia

Episode Description

Focaccia dough is for more than just Focaccia. On this edition of Baker’s Insight, Craig Kominiak (Sales Consultant at Erika Baking Equipment, and an experienced artisan bread baker), shares his recipe for a versatile Focaccia dough. Watch as Craig creates a variety of different products as he discusses his love of baking with our host Daniel DaRocha.

Recipe

Metric
Water – 4.37 kg
Fresh Yeast – 45 g
Sugar – 35 g
Flour (Unbleached) – 6.59 kg
Olive Oil – 231 g
Sea Salt – 91 g

Standard
Water – 9.625 lb
Fresh Yeast – 1.6 oz
Sugar – 1.24 oz
Flour (Unbleached) – 14.53 lb
Olive Oil – 8.13 oz
Sea Salt – 3.2 oz

Methodology

Mix Dough
Combine and mix wet and dry ingredients to form Focaccia Dough.

Proof Dough
Proof mixed dough 2-3 hours, until dough has doubled in size.

Portion
Portion the large quantity of dough into desired weights.

Proof Overnight
Proof portioned dough overnight in proofing bin.

Form & Shape
Remove the portioned and proofed dough from the refrigerator and allow the dough to come to room temperature. Once at room temperature, proceed to cut and shape dough into the desired final product.

Bake
Bake at 400 – 450 degrees Fahrenheit. Time and temperature will vary according to product and preparation.

About Erika Baking Equipment

Erika Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more!