BRIOCHE / FOCACCIA
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6kg All purposed flour
2 lts Milk
Mix flour, yeast, milk and eggs
very well. Add butter and mix in well. Add sugar and salt and mix well Dough should have an elastic consistency. Let it rise
for 1 hour, push down and refrigerate 5 to 6 hours.
Weight out at 40g and place in moulds let it rise until it double in size. Cook at 350 degree
until golden brown.
12tsp Dry yeast
4200ml Warm water
6kg all purposed flour
600ml Olive oil
yeast and water in a bowl and let rest for 5 minutes.
Add flour and salt then mix, dough should be soft.
Slowly add oil and sugar
and mix for 5 minutes.
Cover and let rise for 1 hour. Put olive oil on a large sheet pan and place parchment paper on top
Press dough out on to sheet
pan. Lightly drizzle olive oil on top with a good handful of pick rosemary. Let it rise.
Sprinkle with kosher salt.
Bake at 350 degree for 30
minutes until golden brown.
1350g whole wheat
1350g A p flour
4lb.10oz Warm water
6 tbsp Salt
In a large bowl combine flour, yeast and salt. Add the water, mix well. The dough should
be shaggy and sticky. Cover the bowl with plastic wrap let it rise.
When the dough is ready the surface is doted with bubbles. Lightly flour
the surface and place the dough on it. Kneed the dough and then for a further 15 minutes.
Generously coat a cotton towel with flour, place
the dough onto the cloth and cover and then let it rest. So it well double in size. Then weight out 40g and then place into
moulds. Bake 30 minutes, until loaf is beautiful browned. Cool on a rack