Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

PoolishQuantity
Flour150g
Water (25°C)240g
Tradizy® Durum60g
IngredientsQuantity
Strong flour1500g
Water855g
Poolish Tradizy®450g
Salt27g
Olive oil75g
Water90g

FEATURED PRODUCTS

Tradizy® Durum

Focaccia Poolish

European

Serving Size

8-10 servings

Time Required

Approximately 13 hours

Serving Suggestion

Ideal as a side to pasta, salad, or grilled meats, or served on its own as a light snack.

Preparation

  1. Mix Tradizy® Durum with flour and water. Ferment for 10–72 hours at 3–4°C.
  2. Combine all ingredients in a spiral mixer. Mix 4 minutes on low speed and 8 minutes on high speed until the dough temperature reaches 24–26°C.
  3. Rest the dough for 30 minutes at 22°C to activate yeast development.

Shaping

  1. Transfer the dough to a lightly oiled container and let rest for 45 minutes at 4°C.
  2. Place the dough onto trays greased with olive oil. Gently press and stretch to fill the tray evenly.
  3. Let the dough rise for 45 minutes at 30°C before adding toppings.

Baking

  1. Drizzle olive oil on top, press with your fingertips to create dimples, and add toppings such as cherry tomatoes, black olives, rosemary, and sea salt.
  2. Bake in a deck oven for 22–24 minutes with top heat at 245°C and bottom heat at 230°C until golden brown and crisp.
  3. Allow to cool slightly before slicing to maintain texture and moisture balance.

[/if_unlocked]
← back

Focaccia Poolish

European

Serving Size

Time Required

Serving Suggestion

Preparation

  1. Mix Tradizy® Durum with flour and water. Ferment for 10–72 hours at 3–4°C.
  2. Combine all ingredients in a spiral mixer. Mix 4 minutes on low speed and 8 minutes on high speed until the dough temperature reaches 24–26°C.
  3. Rest the dough for 30 minutes at 22°C to activate yeast development.

Shaping

  1. Transfer the dough to a lightly oiled container and let rest for 45 minutes at 4°C.
  2. Place the dough onto trays greased with olive oil. Gently press and stretch to fill the tray evenly.
  3. Let the dough rise for 45 minutes at 30°C before adding toppings.

Baking

  1. Drizzle olive oil on top, press with your fingertips to create dimples, and add toppings such as cherry tomatoes, black olives, rosemary, and sea salt.
  2. Bake in a deck oven for 22–24 minutes with top heat at 245°C and bottom heat at 230°C until golden brown and crisp.
  3. Allow to cool slightly before slicing to maintain texture and moisture balance.

ingredients

PoolishQuantity
Flour150g
Water (25°C)240g
Tradizy® Durum60g
IngredientsQuantity
Strong flour1500g
Water855g
Poolish Tradizy®450g
Salt27g
Olive oil75g
Water90g

FEATURED PRODUCT

Tradizy® Durum

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