skip to main content
Generic Baking


Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!


Foccacia using Pia Do Mix

Email Recipe         Download Recipe         Print Recipe


  • Mixing time: 2 + 8 mins

  • Dough temperature: 26° C – 27° C 

  • Bulk fermentation time: 15 mins 

  • Scaling weight: 0.250 kg 

  • Intermediate proof: 25 - 30 mins 

  • Final proof: approx. 30 mins 

  • Initial baking temperature: 220° C giving steam, dropping to 200° C 

  • Baking time: approx.18 mins

  • Roll out to fit hoops/trays and proof for 30 minutes and wash with olive oil/water mixture, indent all over with fingers. Sprinkle with rock salt, decorate with red onion rings and mixed herbs, prove for approx. 30 mins. 

Delivery across
UK & Ireland