Ingredients

Group Bread
Ingredient
KG
Weight (%)
Soy and Linseed Bread Concentrate
0.500
100
Bread Flour
0.500
100
Water
0.600
120
Bakels Instant Active Dry Yeast
0.010
2
Artisan 7% Concentrate
0.035
7
Salt
0.008
1.5
Olive Oil
0.100
20
Total Weight: 1.753
Group Others
Ingredient
KG
Weight (%)
Rosemary
0.003
0.6
Les Fruits 50% Cranberry
0.060
-
Total Weight: 0.063

Method

How to do it:

1. Mix together all dry ingredients in a spiral mixer for 30 seconds on low speed.
2. Add cold water and mix on low speed for 2 minutes.
3. Add olive oil and mix on high speed for 8-12 minutes or until dough is fully developed.
4. Ferment dough for 45-60 minutes in a well-oiled bowl.
5. Scale dough into 925 grams and place in a well-oiled rectangular pan.
6. Gently flatten dough using fingertips.
7. Proof for 40-60 minutes.
8. Brush with olive oil and dock with fingers.
9. Sprinkle dried rosemary herbs and add Les Fruits 50% Cranberry on top.
10. Bake at 220°C with steam for 15 minutes.
11. Open the vent and continue baking at 180-200°C for another 15 minutes.

Yield

2 pieces Rectangular Focaccia

Ingredients

Group Bread
Ingredient
KG
Weight (%)
Soy and Linseed Bread Concentrate
0.500
100
Bread Flour
0.500
100
Water
0.600
120
Bakels Instant Active Dry Yeast
0.010
2
Artisan 7% Concentrate
0.035
7
Salt
0.008
1.5
Olive Oil
0.100
20
Total Weight: 1.753
Group Others
Ingredient
KG
Weight (%)
Rosemary
0.003
0.6
Les Fruits 50% Cranberry
0.060
-
Total Weight: 0.063

Method

How to do it:

1. Mix together all dry ingredients in a spiral mixer for 30 seconds on low speed.
2. Add cold water and mix on low speed for 2 minutes.
3. Add olive oil and mix on high speed for 8-12 minutes or until dough is fully developed.
4. Ferment dough for 45-60 minutes in a well-oiled bowl.
5. Scale dough into 925 grams and place in a well-oiled rectangular pan.
6. Gently flatten dough using fingertips.
7. Proof for 40-60 minutes.
8. Brush with olive oil and dock with fingers.
9. Sprinkle dried rosemary herbs and add Les Fruits 50% Cranberry on top.
10. Bake at 220°C with steam for 15 minutes.
11. Open the vent and continue baking at 180-200°C for another 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Breads, Lean

Finished Product

Finished Product

Crusty Bread