Size:	20lbs of mix, 4 pouches of yeast. Makes approx. nine 16” x 24” loaves (or more smaller loaves).
Features:	All Natural*, GMO Free, Made with Italian Ingredients.
Origin:	Italy
Ingredients:	See bottom of page.

Focaccia is a fluffy, soft Italian bread baked in large sheets.  Focaccia is delicious used in sandwiches or simply eaten as a snack or side roll (with butter or dipped in extra virgin olive oil and aged balsamic vinegar). 

If you want to vary the finished bread, this mix can be topped or flavored with extra virgin olive oil, olives, herbs, spices and other ingredients like sun dried tomatoes.

This professional-bakery grade bread mix has been made with Italian ingredients and is designed for bakers to make large batches of Ciabatta quickly and easily.  However, because the included yeast is separated into four pouches, the bag can be split into four smaller batches.

You may be able to produce smaller batches by further splitting the amount of mix used, and splitting yeast packets by weight.

For baking instructions, see the Recipes & Tips tab.

Ingredients: Wheat flour 00, Extra-virgin olive oil, Emulsifier: Soy lecithin, Salt, Dry yeast, Wheat gluten, Wheat sour dough, Malted cereal flour, Sugar, Flour treatment agent: Ascorbic acid, α-Amylase.

* No Chemical Ingredients

Storage: Keep focaccia mix in an air-tight container in a cool, dry place.

Shelf Life: Up to nine months.

As this is a professional baking mix, it has been designed with mechanical kneading in mind (via a large stand mixer with a dough hook).  Dough made with this mix can be hand kneaded, but a stand mixer will give the most consistent results. 

The number of loaves produced varies with pan size but for reference using all 20lbs of mix will produce nine 16” by 24” loaves.

Common toppings added to focaccia loaves include sliced onion, herbs (particularly rosemary), sun dried tomatoes and other vegetables, cheese and pitted olives.  Brushing focaccia with olive oil prior to baking it is very common.

Ingredients:  (yield varies with pan size)
(per 5lb of mix) 

3 lbs of water at roughly 77°F
1 yeast packet                        

Wide, flat (with a lip) baking pans.                           

Directions:

1. Put the bread mix and water in the bowl of your mixer

2. Knead using the dough-hook for 5 minutes on the lowest speed.

3. Increase your mixer’s speed to the second lowest setting and knead for an additional 5 minutes.

4. Let the dough rest for 15 minutes.

5.  Oil your baking pans and spread the dough across them.  For 16x24 pans you’ll be using approximately 3lb 8oz of dough per pan.

6. Add desired toppings, oil, and/or salt to the surface of your loaves.

7. Let the dough rise (loosely covered) for 60 minutes.  Preheat your oven to 410°F.

8. Bake the loaves in the oven for 25-30 minutes, until golden brown.

Using the whole bag:
If you wish to use the entire 20lb bag in one batch (producing nine 16” by 24” loaves), use all the included yeast and 12lbs of water.

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