Focaccia (Main Recipe)
Ingredients
Part Preparo
Part Salmoura
Process
01. Place the water, salt, and olive oil in a container and mix.
02. Set aside.
PREPARATION
01. Place the Zeelandia Focaccia and part of the cold water (400 ml) in the mixing bowl.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Add the fresh yeast and the remaining cold water (170 ml) and mix on low speed (speed 1) for an additional 1 minute.
04. Beat on high speed (speed 2) for approximately 3 minutes or until it reaches the veil stage.
05. Roll into a stick shape.
06. Place the rolled dough in a previously greased baking sheet (62 x 36 x 3 cm). Let it rest for 20 minutes.
07. Stretch the dough in the baking sheet with your hands until it reaches an even thickness.
08. Spread the reserved brine over the surface of the dough.
09. Dimple the dough with your fingertips.
11. Ferment in a proofing cabinet at room temperature for approximately 1 hour or until it reaches the top of the baking sheet.
12. Bake at 200°C for approximately 25 minutes in a deck oven.
Tips
* Sprinkle coarse salt and rosemary to taste over the surface of the focaccia before baking.
- Topping suggestions:
* Peperone: peperone, green, red, yellow, and purple bell peppers, mozzarella or provolone, sliced onion, and slices of calabresa sausage.
* Eggplant: eggplant, olive oil, garlic, onion, and black olives (prepared as a preserve).
* Escarole: escarole, mozzarella, bacon, onion, garlic, and mushroom.
* Dried meat: shredded dried meat, onion, and mozzarella.
* Calabresa: smoked calabresa sausage and mozzarella.
* Cherry Tomato: cherry tomatoes, black olives, and olive oil.
* Baking time may vary depending on the filling and toppings added.
Yield
1 Total of 1342 g
Equipment
Mixing Bowl , Oven , Proofing Cabinet , Scale , Flat Baking Sheets , Container
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 146 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 383 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Focaccia (Main Recipe)
Ingredients
Part Salmoura
How to make it
BRINE
01. Place the water, salt, and olive oil in a container and mix.
02. Set aside.
PREPARATION
01. Place the Zeelandia Focaccia and part of the cold water (400 ml) in the mixing bowl.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Add the fresh yeast and the remaining cold water (170 ml) and mix on low speed (speed 1) for an additional 1 minute.
04. Beat on high speed (speed 2) for approximately 3 minutes or until it reaches the veil stage.
05. Roll into a stick shape.
06. Place the rolled dough in a previously greased baking sheet (62 x 36 x 3 cm). Let it rest for 20 minutes.
07. Stretch the dough in the baking sheet with your hands until it reaches an even thickness.
08. Spread the reserved brine over the surface of the dough.
09. Dimple the dough with your fingertips.
11. Ferment in a proofing cabinet at room temperature for approximately 1 hour or until it reaches the top of the baking sheet.
12. Bake at 200°C for approximately 25 minutes in a deck oven.
Tips
* Sprinkle coarse salt and rosemary to taste over the surface of the focaccia before baking.
- Topping suggestions:
* Peperone: peperone, green, red, yellow, and purple bell peppers, mozzarella or provolone, sliced onion, and slices of calabresa sausage.
* Eggplant: eggplant, olive oil, garlic, onion, and black olives (prepared as a preserve).
* Escarole: escarole, mozzarella, bacon, onion, garlic, and mushroom.
* Dried meat: shredded dried meat, onion, and mozzarella.
* Calabresa: smoked calabresa sausage and mozzarella.
* Cherry Tomato: cherry tomatoes, black olives, and olive oil.
* Baking time may vary depending on the filling and toppings added.
Yield
1 Total of 1342 g
Equipment
Mixing Bowl , Oven , Proofing Cabinet , Scale , Flat Baking Sheets , Container
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 146 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 383 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.