RECIPE FOR : foccacia

RECIPE NO. : QUANTITY PRODUCED : PORTION SIZE NO. OF PORTIONS PRODUCED: COST PER PORTION :
QUAN NO. OR WT. UNIT INGREDIENTS For sponge Flour Water Fresh yeast The above mixed well & prooved for 1hrs Fresh yeast Olive oil Flour Salt Water approx For topping Olive oil herbs UNIT COS T TOTAL COST

300 375 10 20 135 1350 30 750 50 10

Gms Ml Gms Gms Gms Gms Gms Ml Ml Gms

PREPARATION AND SERVICE

1. Mix to form smooth dough w/ the sponge, rest for 20mts roll out onto ring mouldsdock the top w/ fingers& proove well 2. When ready top w/ olive oil & herbs. Bake at 220`c when removed from oven sspinkle top w/ more olive oil