Soft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Artisan Full Mix | 1000 g |
| Dried yeast | 12 g |
| Water | 720 g |
| Salt | 30 g |
| Olive oil | 50 g |
| Total | 1812 g |
Step 1: Mix to a soft, well-developed dough.
Step 2: Bulk ferment 60 minutes with one fold.
Step 3: Spread into oiled trays, dimple with fingertips, drizzle with olive oil and top with rosemary and sea salt.
Step 4: Prove and bake at 230 °C until golden.
Temperature: 230 °C
Products
Serving suggestionBakels
Complete artisan bread mix for baguette, ciabatta, focaccia, pretzel and hard rolls with crisp crust and open crumb.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
2 products from our range
BreadsRustic Italian ciabatta with a thin crust and large, glossy holes.
2 products from our range
BreadsBavarian-style laugen pretzels with a deep mahogany crust and chewy bite.
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All products used in this recipe are available from our Phuket warehouse.
