Formulas
Fresh Rosemary Foccaccia
1st Fermentation: 1-11 2 hours Scale into 1 lb 4 oz (579 g) pieces, mold into boules.
Resting Time: 15-30 minutes Flatten with hand (9" round).
Final Proof: 15-30 minutes Brush with olive oil. Dock with fingers.
Bake: 450° 20-25 minutes
Yield: about 28 1-lb, 4-oz (28 579 g) loaves
Formula provided by the Turtle Bread Company, Minneapolis, MN.
Starter
| Ingredients | Metric Wt (g) | Lb/oz |
|---|---|---|
| Progressive BakerŪ Artisan Bread Flour | 4.54 kg |
10 lb |
| Dry instant yeast | 78 g |
2.75 oz |
| Water | 3.63 kg |
8 lb |
Mix and leave out at room temperature for about 4 hours.;
Final Dough
| Ingredients | Metric Wt (g) | Lb/oz |
|---|---|---|
| Progressive BakerŪ Artisan Bread Flour | 4.54 kg |
10 lb |
| Progressive BakerŪ Premium Baker's Salt | 184 g |
6.5 oz |
| Olive oil | 1247 g |
5.5 cups |
| Water | 1816 g |
4 lb |
| Starter | 8.25 kg |
18 lb 2.75 oz |
| Chopped fresh rosemary (add last minute of mixing) | 227 g |
8 oz |