Raffe Hotels & Resorts · Bakery & Pastry Production
BKY-P-006
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Ingredients — Baker's %
DOUGH
Bread Flour100%3.000 kg
Water (warm)78%2.340 kg
Salt2.2%0.066 kg
Olive Oil (in dough)10%0.300 kg
Bakels Lecitem Universal0.5%0.015 kg
Bakels Instant Dry Yeast1.5%0.045 kg
TRAY PREP + FINISH
Olive Oil (tray + top finish)6%0.180 kg
TOPPINGS — CHOOSE PER TRAY
Classic: Flaked sea salt + rosemary——
Resort: Cherry tomato + basil + salt——
Olive: Kalamata olives + thyme + salt——
Onion: Caramelised onion (oil) + salt—D-free if oil used
Method
- 1Combine flour, Lecitem and salt. Activate yeast in warm water (35–38°C) 5 min.
- 2Add yeast, 300 g olive oil and all water. Mix low 2 min, medium 8–10 min. Very wet — oiled hands only.
- 3Generously oil two deep sheet trays. Divide dough equally. Drizzle remaining oil over tops.
- 4Stretch-and-fold in tray: 2 sets, 30 min apart. Oiled hands — lift edges, stretch, fold.
- 5Bulk ferment 60–90 min covered until bubbly and active.
- 6Press dough to tray edges. Preserve large gas bubbles — do not deflate.
- 7Proof 25–35 min. Dimple deeply all over with oiled fingers — press to tray base. Apply toppings. Drizzle oil generously.
- 8Bake 220–230°C, 20–26 min. Lift corner to check base — deep golden. Rest 10 min in tray before cutting.
Plating & Service Notes
Cut in tray. Serve warm. Rotate topping variants daily for repeat-guest interest.
Equipment
Spiral mixer · Deep sheet trays 60×40 cm · Oiled container · Deck oven · Wire racks
Allergens
GLUTENDAIRY
D only if caramelised onion uses butter. Use olive oil to eliminate.
D only if caramelised onion uses butter. Use olive oil to eliminate.
Scan Recipe
Full Recipe
Allergen Note: Contains Gluten. Caramelised onion topping: use olive oil — eliminates D risk entirely. If butter used, D must be declared.
Critical Points
- ⚑Oil is the hero — do not ration. Generous oiling of trays, dough top, and dimpling drizzle defines focaccia texture.
- ⚑Deep, confident dimples — press all the way to the tray base. Shallow dimples = domed surface.
- ⚑Rotate topping variants daily for repeat-guest interest. Four variants provided.
- ⚑Serve warm. Best within 2 hours of baking. Plan production timing to align with service.