Focaccia Bread & Chiabatta Buns

Robin Hood^® Product: 13402 Robin Hood Mediterranean Flatbread Base 10:1

YIELD:

Kg:	g:	Ingredient:	Lb:	oz:
20		Keynote 45 Bread Flour	44
2		Préparation de base pour pain plat style méditerranéen 10:1 Robin Hood	4	6
	320	Instant Yeast	11
18	700	Water (variable)	41	4

Equipment:
Mixer: 4 Speed up right with Hook attachment or a spiral mixer

Preparations:

1.Place the bread base, flour and yeast into the mixing bowl, blend on low speed for 2 minutes.

2.Add the water, mix on 2nd speed for 1 minute, low speed on a spiral mixer

3.Mix for 12 minutes on 2nd speed or until dough is fully developed 8-9 minutes on a spiral mixer. Dough will be very soft.

Dough temperature: 26ºC (82ºF)

For Chiabatta

Scale manageable size dough pieces. Oil hands to help with handling. Rub pieces

of dough with oil to prevent crusting.

Bulk fermentation 2 hours (This is important to obtain the desired open grain).

Scale 350 grams (12 oz) dough pieces. Lightly mold into oblong pieces

Approximately 38 cm (15 inches), press flat and place on floured tray.

Give a ¾ proof,

Place bread back into the proofer for 10-15 minutes.

Total proof time approximately 1 hour

Bake 204˚C (400˚F) for approximately 25-30 minutes

FOCACCIA FLAT BREAD

Use the same process as above without the flour on the tray or on the bread.

Brush olive oil on the pan instead of dusting with flour, proof the bread as above.

Lightly brush the proofed bread with olive oil and garnish with rosemary and coarse salt,

bruschetta, onions and peppers, feta cheese or olives