Wayne Gisslen

Focaccia

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

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

Fermentation:

  • 1½ hours at 77°F (25°C).

Makeup:

  • Oil sheet pans with

Per 1 ounce (28.35 g): Calories, 70; Protein, 2 g; Fat, 1 g (13% cal.); Cholesterol, 0 mg; Carbohydrates, 12 g; Fiber, 1 g; Sodium, 115 mg.