Focaccia Bread dates back to ancient Rome. Back then named panis focacius was a flat bread that was made on an hearth. Focaccia derives from focus, which in latin means “hearth, place for baking” which is an homage that ancient bread. BakeMark’s Artisan Crusty bases, being extremely versatile, will therefore be perfect in any bakery looking to bake focaccia or any other bread. Talk with your sales reps about BakeMarks line of bread bases and mixes.
Brand | Product | Item # |
|---|---|---|
| Westco® | Artisan Crusty Bread Base | 38133 |
| BakeSense® | Instant Dry Yeast Gold | 50713 |
| White Flour | ||
| Water | ||
| Olive Oil |
Combine all ingredients and mix on first speed for 5 minutes. Mix on second speed for 5-6 minutes, until full gluten development. Target dough temperature is 75°F.
Bulk ferment the dough for 15 minutes.
Divide the dough into 8 oz pieces and shape round.
Place in an oiled pan and bench rest for 15 minutes. Dimple the dough until it fills the pan.
Proof for 45–60 minutes at 90°F and 80% humidity.
Top with olive oil or as desired. Bake at 420°F for 30 minutes.
