Orange blossom sweet focaccia bread

Beginner
5
videos
38
minutes

Fluffy, light, sweet focaccia bread, deliciously flavored with orange blossom and citrus fruits: a nod from the Chef to his native Southern region.

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Guillaume Cabrol
Head Baker, Four Seasons George V
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Rolling out bread dough
  • Flavoring sugar
  • Flavoring a dough
  • Using a brush to brush on
  • Dough bassinage
  • Balling up dough
  • Baking bread in the oven
  • Baking a loaf of bread on a baking tray
  • Baking a focaccia bread
  • Decorating with confectioner's sugar
  • Cutting a focaccia bread dough
  • Shaping a focaccia bread
  • Kneading a focaccia dough with a mixer
  • Final Proof & Dough rising
  • Zesting a citrus fruit
  • COMPLETION TIME:

    PREPARATIon:
    0h50
    COOKINGTIME:
    0h07
    REST PERIOD:
    1 hour 20 minutes
    INGREDIENTS

    FOR 10 FOUGASSES :

    425 g T45 oatmeal flour 
    17 g yeast
    40 g fermented dough (optional)
    125 g Fat-free yoghurt
    100 g olive oil
    190 g eggs
    Egg whites
    170 g sugar
    Codineige powdered sugar
    9 g salt
    2 oranges
    2 lemons
    40 g orange blossom

    In this video, the Chef has doubled the quantities.

    FOR 10 FOUGASSES :

    425 g T45 oatmeal flour 
    17 g yeast
    40 g fermented dough (optional)
    125 g Fat-free yoghurt
    100 g olive oil
    190 g eggs
    Egg whites
    170 g sugar
    Codineige powdered sugar
    9 g salt
    2 oranges
    2 lemons
    40 g orange blossom

    In this video, the Chef has doubled the quantities.

    voila chef
    SPECIFIC UTENSILS

    Mixer, fitted with a hook attachment
    Scraping dough
    Perforated silicone baking mat
    Grater
    Brush
    Strainer
    Coating knife
    Rolling pin
    Rhodoid sheets

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    1. Citrus fruit-flavored sugar 2:45
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Flavoring sugar
  • Zesting a citrus fruit
  • Ingredients:
    100 g sugar 1 orange 1 lemon
    100 g sugar 1 orange 1 lemon
    voila chef
    Completion:
    Place the sugar in a bowl. Zest the citrus fruits over the sugar. Mix the sugar and the zests. Set aside in the oven or in a dry place (above an oven, for example).
    Place the sugar in a bowl. Zest the citrus fruits over the sugar. Mix the sugar and the zests. Set aside in the oven or in a dry place (above an oven, for example).
    voila chef
    Chef's Tips :
    It is best to make this sugar the day before to ensure the zest properly flavors the sugar. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Other citrus fruits can also be used: lime, grapefruit, etc. The moisture in the zest will cause the sugar to clump up, so it will need to be crushed before use.
    It is best to make this sugar the day before to ensure the zest properly flavors the sugar. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Other citrus fruits can also be used: lime, grapefruit, etc. The moisture in the zest will cause the sugar to clump up, so it will need to be crushed before use.
    voila chef
    2. Kneading and bassinage 19:27
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Dough bassinage
  • Kneading a focaccia dough with a mixer
  • Zesting a citrus fruit
  • Flavoring a dough
  • Ingredients:

    425 g T45 oatmeal flour
    9 g salt
    70 g sugar
    17 g yeast
    190 g whole eggs (not egg yolks)
    40 g olive oil
    40 g orange blossom
    40 g fermented dough

    Bassinage
    60 g olive oil
    1 orange zest
    1 lemon zest
    125 g Fat-free yoghurt

    425 g T45 oatmeal flour
    9 g salt
    70 g sugar
    17 g yeast
    190 g whole eggs (not egg yolks)
    40 g olive oil
    40 g orange blossom
    40 g fermented dough

    Bassinage
    60 g olive oil
    1 orange zest
    1 lemon zest
    125 g Fat-free yoghurt

    voila chef
    Completion:

    Kneading:
    Place the olive oil and eggs in the bowl of a mixer, fitted with the hook attachment.
    Add the flour, sugar, salt and then the yeast (it must not be in contact with the salt or sugar).
    Finally, add the fermented dough (optional) and the orange blossom.
    Knead for 5 minutes at first speed to fraiser the dough.
    Once the dough starts to blend, switch to second gear to add more body to the dough.
    It must be firm and elastic.

    Citrus fruit-flavored bassinage oil:
    At the same time, prepare the bassinage mix.
    Place the olive oil in a bowl and zest the citrus fruits over it.

    Dough bassinage:
    While continuing to use the mixer fitted with a hook attachment, gradually drizzle the olive oil and citrus fruit mixture into the dough.
    The dough should then soften.
    If necessary, increase the speed of the beater to add more body.
    Add the yoghurt in one go.
    Mix again with a mixer until the dough is completely smooth.
    The dough should be extremely supple.
    At the end of kneading, select the third speed and mix for 2 minutes, to give the dough more body.
    Stop the mixer at regular interval and mix the dough with the help of a dough scraper.

    Dust the work surface and the dough with flour.
    Place the dough on the work surface: it needs to be firm enough to hold its own weight.

    Kneading:
    Place the olive oil and eggs in the bowl of a mixer, fitted with the hook attachment.
    Add the flour, sugar, salt and then the yeast (it must not be in contact with the salt or sugar).
    Finally, add the fermented dough (optional) and the orange blossom.
    Knead for 5 minutes at first speed to fraiser the dough.
    Once the dough starts to blend, switch to second gear to add more body to the dough.
    It must be firm and elastic.

    Citrus fruit-flavored bassinage oil:
    At the same time, prepare the bassinage mix.
    Place the olive oil in a bowl and zest the citrus fruits over it.

    Dough bassinage:
    While continuing to use the mixer fitted with a hook attachment, gradually drizzle the olive oil and citrus fruit mixture into the dough.
    The dough should then soften.
    If necessary, increase the speed of the beater to add more body.
    Add the yoghurt in one go.
    Mix again with a mixer until the dough is completely smooth.
    The dough should be extremely supple.
    At the end of kneading, select the third speed and mix for 2 minutes, to give the dough more body.
    Stop the mixer at regular interval and mix the dough with the help of a dough scraper.

    Dust the work surface and the dough with flour.
    Place the dough on the work surface: it needs to be firm enough to hold its own weight.

    voila chef
    Chef's Tips :
    Fermented dough is made with scraps of previously prepared Viennese pastries (croissants etc.). It's not essential, but it adds flavor and makes for better conservation. Adding the liquids first ensures to have a more homogenous mixture. To make sure the dough is nice and smooth, don't hesitate to stop the mixer and then, using a dough scraper, to pick up the dough from the bottom of the bowl. Don't hesitate to repeat the bassinage step several times to allow the dough to absorb the oil. Fat-free yoghurt adds softness to the finished product without adding fat. It is possible to use raw cream for the bassinage, but it contains more fat than the fat-free yoghurt, hence, the focaccia bread won’t be as fluffy. Weigh the ingredients the day before, set them aside and refrigerate them at +4° C: the colder they are, the easier it will be to knead them. The softer the dough, the softer the focaccia bread. Mixing quickly with a mixer will stretch the gluten and give body to the dough, resulting in a fluffier final product. The glutinous network retains the gas produced during fermentation, allowing the dough to expand. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Zesting citrus fruits in olive oil prevents them from drying out in the open air. Other citrus fruits can also be used: lime, grapefruit, etc.
    Fermented dough is made with scraps of previously prepared Viennese pastries (croissants etc.). It's not essential, but it adds flavor and makes for better conservation. Adding the liquids first ensures to have a more homogenous mixture. To make sure the dough is nice and smooth, don't hesitate to stop the mixer and then, using a dough scraper, to pick up the dough from the bottom of the bowl. Don't hesitate to repeat the bassinage step several times to allow the dough to absorb the oil. Fat-free yoghurt adds softness to the finished product without adding fat. It is possible to use raw cream for the bassinage, but it contains more fat than the fat-free yoghurt, hence, the focaccia bread won’t be as fluffy. Weigh the ingredients the day before, set them aside and refrigerate them at +4° C: the colder they are, the easier it will be to knead them. The softer the dough, the softer the focaccia bread. Mixing quickly with a mixer will stretch the gluten and give body to the dough, resulting in a fluffier final product. The glutinous network retains the gas produced during fermentation, allowing the dough to expand. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Zesting citrus fruits in olive oil prevents them from drying out in the open air. Other citrus fruits can also be used: lime, grapefruit, etc.
    voila chef
    3. Balling up the dough and proofing 5:04
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Balling up dough
  • Cutting a focaccia bread dough
  • Ingredients:
    voila chef
    Completion:
    Lightly roll out the dough on the work surface. Prepare pieces of dough weighing 100 g each. Roll them out and join the sticky parts together by folding them on top of one another. Next, turn over the piece of dough and give it a rounded shape by making circular movements with the palm of your hand. Place the rolled-up pieces on a baking tray covered with a rhodoid sheet. Set aside in the fridge at +4° C for 20 minutes to allow it to set.
    Lightly roll out the dough on the work surface. Prepare pieces of dough weighing 100 g each. Roll them out and join the sticky parts together by folding them on top of one another. Next, turn over the piece of dough and give it a rounded shape by making circular movements with the palm of your hand. Place the rolled-up pieces on a baking tray covered with a rhodoid sheet. Set aside in the fridge at +4° C for 20 minutes to allow it to set.
    voila chef
    Chef's Tips :
    Don't hesitate to flour the work surface again if the dough gets too sticky. You can freeze the dough if you don't want to use it right away: just roll it up again and wrap it in a rhodoid sheet.
    Don't hesitate to flour the work surface again if the dough gets too sticky. You can freeze the dough if you don't want to use it right away: just roll it up again and wrap it in a rhodoid sheet.
    voila chef
    4. Rolling out and shaping the focaccia bread, and final proof 7:49
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Final Proof & Dough rising
  • Rolling out bread dough
  • Shaping a focaccia bread
  • Ingredients:
    voila chef
    Completion:
    Rolling out the dough: Dust the work surface with flour. Place the dough balls on the work surface, seam side up (the part where the dough has been folded over). Roll out the pastry to a thickness of 0.5 cm, and to an oval shape of around 10 x 15 cm. Place them back on the baking tray and cover with a rhodoid sheet. Leave to rest in the refrigerator at +4° C for at least 20 minutes. Shaping and final proof: Prepare a baking tray and a perforated silicone baking mat. Lightly flour the baking mat. Get the focaccia bread and place it on the baking sheet.
    Dip a coating knife in olive oil and use it to score the focaccia.
    Start by making a vertical slit in the middle of the pastry at the top, then make three parallel slits on either side of the first slit, like the ribs of a leaf. Spread the edges of the focaccia slightly to widen the cuts. Do the same for all the focaccias, dipping the coating knife in olive oil each time. Leave to proof for around 1 hour at room temperature or in a switched-off oven with a bowl of hot water.
    Rolling out the dough: Dust the work surface with flour. Place the dough balls on the work surface, seam side up (the part where the dough has been folded over). Roll out the pastry to a thickness of 0.5 cm, and to an oval shape of around 10 x 15 cm. Place them back on the baking tray and cover with a rhodoid sheet. Leave to rest in the refrigerator at +4° C for at least 20 minutes. Shaping and final proof: Prepare a baking tray and a perforated silicone baking mat. Lightly flour the baking mat. Get the focaccia bread and place it on the baking sheet.
    Dip a coating knife in olive oil and use it to score the focaccia.
    Start by making a vertical slit in the middle of the pastry at the top, then make three parallel slits on either side of the first slit, like the ribs of a leaf. Spread the edges of the focaccia slightly to widen the cuts. Do the same for all the focaccias, dipping the coating knife in olive oil each time. Leave to proof for around 1 hour at room temperature or in a switched-off oven with a bowl of hot water.
    voila chef
    Chef's Tips :
    Put the dough seam up: the dough will be less stiff and easier to roll out. Don't hesitate to flour the dough so that it doesn't tear. You can use rulers to help you out rolling out the dough to the required thickness. If the dough is slightly gassy (you can see air bubbles from fermentation), pop them by tapping them with the palm of your hand. The dough is supple, so it is best to work with it cold: if it is difficult to roll out because it is too elastic, simply put it back in the fridge.
    Put the dough seam up: the dough will be less stiff and easier to roll out. Don't hesitate to flour the dough so that it doesn't tear. You can use rulers to help you out rolling out the dough to the required thickness. If the dough is slightly gassy (you can see air bubbles from fermentation), pop them by tapping them with the palm of your hand. The dough is supple, so it is best to work with it cold: if it is difficult to roll out because it is too elastic, simply put it back in the fridge.
    voila chef
    5. Baking and finishing the focaccia breads 2:53
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Using a brush to brush on
  • Baking bread in the oven
  • Baking a loaf of bread on a baking tray
  • Baking a focaccia bread
  • Decorating with confectioner's sugar
  • Ingredients:
    Egg whites Citrus fruit-flavored sugar Codineige sugar
    Egg whites Citrus fruit-flavored sugar Codineige sugar
    voila chef
    Completion:
    Get the focaccia breads out of the fridge: they should have grown in size. Brush them sparingly with egg white. Take the citrus sugar and, using a sieve, sprinkle evenly over the focaccia breads. Go over and sprinkle the focaccia breads twice, as the egg white will absorb the first layer that was sprinkled. Bake in a ventilated oven at 180° C for 7 minutes. Sprinkle with codineige or confectioner’s sugar to decorate. And VOILA CHEF, enjoy!
    Get the focaccia breads out of the fridge: they should have grown in size. Brush them sparingly with egg white. Take the citrus sugar and, using a sieve, sprinkle evenly over the focaccia breads. Go over and sprinkle the focaccia breads twice, as the egg white will absorb the first layer that was sprinkled. Bake in a ventilated oven at 180° C for 7 minutes. Sprinkle with codineige or confectioner’s sugar to decorate. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    The egg white is used to set the citrus sugar, so don't use too much. After just 5 minutes, check on the focaccia bread to ensure it’s baked to perfection. To create an extremely fine finish, you can use a tea strainer to sprinkle confectioner’s sugar on top of the focaccia bread. 
    The egg white is used to set the citrus sugar, so don't use too much. After just 5 minutes, check on the focaccia bread to ensure it’s baked to perfection. To create an extremely fine finish, you can use a tea strainer to sprinkle confectioner’s sugar on top of the focaccia bread. 
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Citrus fruit-flavored sugar 2:45
    TECHNIQUES TAUGHT:
    Ingredients:
    100 g sugar 1 orange 1 lemon
    100 g sugar 1 orange 1 lemon
    voila chef
    Preparation:
    Place the sugar in a bowl. Zest the citrus fruits over the sugar. Mix the sugar and the zests. Set aside in the oven or in a dry place (above an oven, for example).
    Place the sugar in a bowl. Zest the citrus fruits over the sugar. Mix the sugar and the zests. Set aside in the oven or in a dry place (above an oven, for example).
    voila chef
    Tips from the Chef:
    It is best to make this sugar the day before to ensure the zest properly flavors the sugar. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Other citrus fruits can also be used: lime, grapefruit, etc. The moisture in the zest will cause the sugar to clump up, so it will need to be crushed before use.
    It is best to make this sugar the day before to ensure the zest properly flavors the sugar. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Other citrus fruits can also be used: lime, grapefruit, etc. The moisture in the zest will cause the sugar to clump up, so it will need to be crushed before use.
    voila chef
    2. Kneading and bassinage 19:27
    TECHNIQUES TAUGHT:
    Ingredients:

    425 g T45 oatmeal flour
    9 g salt
    70 g sugar
    17 g yeast
    190 g whole eggs (not egg yolks)
    40 g olive oil
    40 g orange blossom
    40 g fermented dough

    Bassinage
    60 g olive oil
    1 orange zest
    1 lemon zest
    125 g Fat-free yoghurt

    425 g T45 oatmeal flour
    9 g salt
    70 g sugar
    17 g yeast
    190 g whole eggs (not egg yolks)
    40 g olive oil
    40 g orange blossom
    40 g fermented dough

    Bassinage
    60 g olive oil
    1 orange zest
    1 lemon zest
    125 g Fat-free yoghurt

    voila chef
    Preparation:

    Kneading:
    Place the olive oil and eggs in the bowl of a mixer, fitted with the hook attachment.
    Add the flour, sugar, salt and then the yeast (it must not be in contact with the salt or sugar).
    Finally, add the fermented dough (optional) and the orange blossom.
    Knead for 5 minutes at first speed to fraiser the dough.
    Once the dough starts to blend, switch to second gear to add more body to the dough.
    It must be firm and elastic.

    Citrus fruit-flavored bassinage oil:
    At the same time, prepare the bassinage mix.
    Place the olive oil in a bowl and zest the citrus fruits over it.

    Dough bassinage:
    While continuing to use the mixer fitted with a hook attachment, gradually drizzle the olive oil and citrus fruit mixture into the dough.
    The dough should then soften.
    If necessary, increase the speed of the beater to add more body.
    Add the yoghurt in one go.
    Mix again with a mixer until the dough is completely smooth.
    The dough should be extremely supple.
    At the end of kneading, select the third speed and mix for 2 minutes, to give the dough more body.
    Stop the mixer at regular interval and mix the dough with the help of a dough scraper.

    Dust the work surface and the dough with flour.
    Place the dough on the work surface: it needs to be firm enough to hold its own weight.

    Kneading:
    Place the olive oil and eggs in the bowl of a mixer, fitted with the hook attachment.
    Add the flour, sugar, salt and then the yeast (it must not be in contact with the salt or sugar).
    Finally, add the fermented dough (optional) and the orange blossom.
    Knead for 5 minutes at first speed to fraiser the dough.
    Once the dough starts to blend, switch to second gear to add more body to the dough.
    It must be firm and elastic.

    Citrus fruit-flavored bassinage oil:
    At the same time, prepare the bassinage mix.
    Place the olive oil in a bowl and zest the citrus fruits over it.

    Dough bassinage:
    While continuing to use the mixer fitted with a hook attachment, gradually drizzle the olive oil and citrus fruit mixture into the dough.
    The dough should then soften.
    If necessary, increase the speed of the beater to add more body.
    Add the yoghurt in one go.
    Mix again with a mixer until the dough is completely smooth.
    The dough should be extremely supple.
    At the end of kneading, select the third speed and mix for 2 minutes, to give the dough more body.
    Stop the mixer at regular interval and mix the dough with the help of a dough scraper.

    Dust the work surface and the dough with flour.
    Place the dough on the work surface: it needs to be firm enough to hold its own weight.

    voila chef
    Tips from the Chef:
    Fermented dough is made with scraps of previously prepared Viennese pastries (croissants etc.). It's not essential, but it adds flavor and makes for better conservation. Adding the liquids first ensures to have a more homogenous mixture. To make sure the dough is nice and smooth, don't hesitate to stop the mixer and then, using a dough scraper, to pick up the dough from the bottom of the bowl. Don't hesitate to repeat the bassinage step several times to allow the dough to absorb the oil. Fat-free yoghurt adds softness to the finished product without adding fat. It is possible to use raw cream for the bassinage, but it contains more fat than the fat-free yoghurt, hence, the focaccia bread won’t be as fluffy. Weigh the ingredients the day before, set them aside and refrigerate them at +4° C: the colder they are, the easier it will be to knead them. The softer the dough, the softer the focaccia bread. Mixing quickly with a mixer will stretch the gluten and give body to the dough, resulting in a fluffier final product. The glutinous network retains the gas produced during fermentation, allowing the dough to expand. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Zesting citrus fruits in olive oil prevents them from drying out in the open air. Other citrus fruits can also be used: lime, grapefruit, etc.
    Fermented dough is made with scraps of previously prepared Viennese pastries (croissants etc.). It's not essential, but it adds flavor and makes for better conservation. Adding the liquids first ensures to have a more homogenous mixture. To make sure the dough is nice and smooth, don't hesitate to stop the mixer and then, using a dough scraper, to pick up the dough from the bottom of the bowl. Don't hesitate to repeat the bassinage step several times to allow the dough to absorb the oil. Fat-free yoghurt adds softness to the finished product without adding fat. It is possible to use raw cream for the bassinage, but it contains more fat than the fat-free yoghurt, hence, the focaccia bread won’t be as fluffy. Weigh the ingredients the day before, set them aside and refrigerate them at +4° C: the colder they are, the easier it will be to knead them. The softer the dough, the softer the focaccia bread. Mixing quickly with a mixer will stretch the gluten and give body to the dough, resulting in a fluffier final product. The glutinous network retains the gas produced during fermentation, allowing the dough to expand. When zesting a citrus fruit, it is important not to remove the "white part" (the pith) from the fruit. Zesting citrus fruits in olive oil prevents them from drying out in the open air. Other citrus fruits can also be used: lime, grapefruit, etc.
    voila chef
    3. Balling up the dough and proofing 5:04
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Lightly roll out the dough on the work surface. Prepare pieces of dough weighing 100 g each. Roll them out and join the sticky parts together by folding them on top of one another. Next, turn over the piece of dough and give it a rounded shape by making circular movements with the palm of your hand. Place the rolled-up pieces on a baking tray covered with a rhodoid sheet. Set aside in the fridge at +4° C for 20 minutes to allow it to set.
    Lightly roll out the dough on the work surface. Prepare pieces of dough weighing 100 g each. Roll them out and join the sticky parts together by folding them on top of one another. Next, turn over the piece of dough and give it a rounded shape by making circular movements with the palm of your hand. Place the rolled-up pieces on a baking tray covered with a rhodoid sheet. Set aside in the fridge at +4° C for 20 minutes to allow it to set.
    voila chef
    Tips from the Chef:
    Don't hesitate to flour the work surface again if the dough gets too sticky. You can freeze the dough if you don't want to use it right away: just roll it up again and wrap it in a rhodoid sheet.
    Don't hesitate to flour the work surface again if the dough gets too sticky. You can freeze the dough if you don't want to use it right away: just roll it up again and wrap it in a rhodoid sheet.
    voila chef
    4. Rolling out and shaping the focaccia bread, and final proof 7:49
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Rolling out the dough: Dust the work surface with flour. Place the dough balls on the work surface, seam side up (the part where the dough has been folded over). Roll out the pastry to a thickness of 0.5 cm, and to an oval shape of around 10 x 15 cm. Place them back on the baking tray and cover with a rhodoid sheet. Leave to rest in the refrigerator at +4° C for at least 20 minutes. Shaping and final proof: Prepare a baking tray and a perforated silicone baking mat. Lightly flour the baking mat. Get the focaccia bread and place it on the baking sheet.
    Dip a coating knife in olive oil and use it to score the focaccia.
    Start by making a vertical slit in the middle of the pastry at the top, then make three parallel slits on either side of the first slit, like the ribs of a leaf. Spread the edges of the focaccia slightly to widen the cuts. Do the same for all the focaccias, dipping the coating knife in olive oil each time. Leave to proof for around 1 hour at room temperature or in a switched-off oven with a bowl of hot water.
    Rolling out the dough: Dust the work surface with flour. Place the dough balls on the work surface, seam side up (the part where the dough has been folded over). Roll out the pastry to a thickness of 0.5 cm, and to an oval shape of around 10 x 15 cm. Place them back on the baking tray and cover with a rhodoid sheet. Leave to rest in the refrigerator at +4° C for at least 20 minutes. Shaping and final proof: Prepare a baking tray and a perforated silicone baking mat. Lightly flour the baking mat. Get the focaccia bread and place it on the baking sheet.
    Dip a coating knife in olive oil and use it to score the focaccia.
    Start by making a vertical slit in the middle of the pastry at the top, then make three parallel slits on either side of the first slit, like the ribs of a leaf. Spread the edges of the focaccia slightly to widen the cuts. Do the same for all the focaccias, dipping the coating knife in olive oil each time. Leave to proof for around 1 hour at room temperature or in a switched-off oven with a bowl of hot water.
    voila chef
    Tips from the Chef:
    Put the dough seam up: the dough will be less stiff and easier to roll out. Don't hesitate to flour the dough so that it doesn't tear. You can use rulers to help you out rolling out the dough to the required thickness. If the dough is slightly gassy (you can see air bubbles from fermentation), pop them by tapping them with the palm of your hand. The dough is supple, so it is best to work with it cold: if it is difficult to roll out because it is too elastic, simply put it back in the fridge.
    Put the dough seam up: the dough will be less stiff and easier to roll out. Don't hesitate to flour the dough so that it doesn't tear. You can use rulers to help you out rolling out the dough to the required thickness. If the dough is slightly gassy (you can see air bubbles from fermentation), pop them by tapping them with the palm of your hand. The dough is supple, so it is best to work with it cold: if it is difficult to roll out because it is too elastic, simply put it back in the fridge.
    voila chef
    5. Baking and finishing the focaccia breads 2:53
    TECHNIQUES TAUGHT:
    Ingredients:
    Egg whites Citrus fruit-flavored sugar Codineige sugar
    Egg whites Citrus fruit-flavored sugar Codineige sugar
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    Preparation:
    Get the focaccia breads out of the fridge: they should have grown in size. Brush them sparingly with egg white. Take the citrus sugar and, using a sieve, sprinkle evenly over the focaccia breads. Go over and sprinkle the focaccia breads twice, as the egg white will absorb the first layer that was sprinkled. Bake in a ventilated oven at 180° C for 7 minutes. Sprinkle with codineige or confectioner’s sugar to decorate. And VOILA CHEF, enjoy!
    Get the focaccia breads out of the fridge: they should have grown in size. Brush them sparingly with egg white. Take the citrus sugar and, using a sieve, sprinkle evenly over the focaccia breads. Go over and sprinkle the focaccia breads twice, as the egg white will absorb the first layer that was sprinkled. Bake in a ventilated oven at 180° C for 7 minutes. Sprinkle with codineige or confectioner’s sugar to decorate. And VOILA CHEF, enjoy!
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    Tips from the Chef:
    The egg white is used to set the citrus sugar, so don't use too much. After just 5 minutes, check on the focaccia bread to ensure it’s baked to perfection. To create an extremely fine finish, you can use a tea strainer to sprinkle confectioner’s sugar on top of the focaccia bread. 
    The egg white is used to set the citrus sugar, so don't use too much. After just 5 minutes, check on the focaccia bread to ensure it’s baked to perfection. To create an extremely fine finish, you can use a tea strainer to sprinkle confectioner’s sugar on top of the focaccia bread. 
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    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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