Wayne Gisslen

Focaccia

Preparation info
    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

Ingredients U.S. Metric Percentage

Method

Procedure

Mixing:

  • Straight dough method.
  • 8 minutes at 1st speed (see Note).

Fermentation:

  • 1½ hours at 77°F (25°C).

Makeup:

  • Oil sheet pans with olive oil. Roll out dough to about