Focaccia mix

A complete blend of soft wheat flour, whole durum wheat semolina, dried wheat germ sourdough, and dried live lactic ferments for the preparation of a delicious, soft, golden focaccia.

Very easy to prepare, just add water, salt and oil to the mixture, knead and let it rise.

What is the Pater® Formula?

It is a unique and innovative formulation that contains thelive lactic fermentstypical of the original microflora of the sourdough starter.

It brings many advantages, starting from thedough, which will be more stable and easier to work with.

Furthermore, the baked products will be characterized byaromas and perfumesirresistible, onemeltabilityincredible, a greatchewiness, onefragrancethat lasts longer.

Enzymes: natural allies of bread making

Enzymes are natural proteins found in all living things and are responsible for accelerating biological reactions that would otherwise take a long time. In baking, enzymes naturally improve the characteristics of the dough and the quality of baked goods, without the need for chemical additives. They can make the dough more elastic, promote better leavening, improve the structure of baked goods, and much more. Furthermore, they disappear completely during baking because they dissolve at temperatures above 70°C.

A homemade focaccia, delicious and simple to make.

This focaccia mix is incredibly easy to make: just add water, salt, and oil, and knead. This mix comes in the patented Ruggeri Tasca Magica® packaging, which separates the yeast from the other ingredients with an internal pocket. This way, the product's characteristics are preserved without the use of preservatives.

Ingredients to add: 280-300 ml water (plus 30 ml water for brushing) - 2 tablespoons extra virgin olive oil - 10 g salt (plus 3 g salt for brushing) - ingredients to taste for the filling.

Preparation method:Pour the contents of the package (including the contents of the yeast pocket) into a bowl and gradually add 280-300 ml of water, stirring for 10 minutes. Add 2 tablespoons of oil and 10 g of salt and continue stirring for 5 minutes, until the dough is smooth and elastic. Cover and let rest for 20 minutes. Spread the dough on an oiled baking sheet, cover, and let rise in the turned-off oven for at least 45 minutes. Drizzle generously with a solution of 30 ml of water and 3 g of salt, stuff with cherry tomatoes or other ingredients of your choice, and let rise for another 20 minutes. Bake in a preheated oven at 220°C for about 20 minutes, remove from the oven, and brush with extra virgin olive oil.

The rising times are indicated for 25°C; at higher temperatures, the times will be shorter.

Flour ofgraintender 76%, wholemeal semolinagrainhard, dry yeast, glutengrain, dried sourdough made from wheat germgrain0.5%, enzymes, dried live lactic ferments 0.001%.

May contain soy, mustard.