619 g traditional bread flour (T65, approximately 12% protein) 71 g potato flakes 15 g salt 5 g fresh yeast 469 g water 35 g Elle & Vire gourmet butter 82% FAT 35 g olive oil
PESTO OIL
500 g olive oil 20 g basil
FILLING AND FINISHING TOUCHES
450 g French Cream Cheese 450 g pitted black olives 450 g cherry tomatoes / sundried tomatoes SQ basil SQ fine cornmeal
Combine all ingredients, except for the butter and olive oil, on speed 1 of the stand mixer for 6 minutes. Add the butter and knead on speed 2 for 3 minutes, moistening with the olive oil. Let rise for 1½ hours at room temperature. Punch down and refrigerate overnight.
2
PESTO OIL
Blend the basil with the oil and let infuse at room temperature. Strain through a sieve then add the chopped garlic.
3
FILLING AND FINISHING TOUCHES
4
SHAPING AND BAKING
Divide the focaccia dough into 10 x 120 g balls and return to the refrigerator. Roll out into ovals, sprinkling with fine cornmeal. Let rise at 26°C for approximately 2½ hours. Top with cherry tomatoes (or sundried-tomatoes), cubes of cream cheese and black olives. Bake in a 240°C deck oven for approximately 10 minutes. Remove from the oven, brush with the pesto oil, let cool and decorate with basil leaves.
Recipes
