Product used: Angel Mix 3.0, Psyllium Quantity: 2 Focaccias of approximately 600g Preparation time: 30 minutes Proofing:70 minutes @ 35°C @ 70/80% RH Baking:18 minutes @ 180°C in a fan oven Level:Easy
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Liquids:
100g Fresh whole eggs (2 medium eggs)
350g Water
15g Seed oil
To finish:
Granulated sugar
Wild fennel
Clarified butter
Procedure:
Combine all the dry ingredients in the mixer bowl and start it on low speed with the flat beater (leaf hook).
Gradually pour in the liquids and, once absorbed, increase the speed to medium-high. Occasionally, with the mixer stopped, scrape down the sides of the bowl with a spatula, bringing the dough back to the center. Mix for 7-8 minutes in total, until the dough is smooth and homogeneous.
Transfer it to the table and, using rice starch as a dusting, divide the dough into two pieces of equal weight and proceed with a brief rounding, obtaining two smooth and compact portions.
Roll out the dough balls on a baking tray lined with baking paper, to a thickness of about 2.5cm, cover and leave to rise.
Once the focaccia has risen, sprinkle the surface with chopped fennel seeds, sprinkle with plenty of granulated sugar and bake in the preheated oven.
Remove from the oven and pour a few spoonfuls of clarified butter onto the still-warm surface. Let cool for at least an hour before eating or packaging.
It can be kept for a couple of days if tightly closed in an airtight container. Freezing is not recommended.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Fioretto focaccia (called "Fügascia de Fiorétt" in dialect) is the typical sweet focaccia from Valchiavenna and takes its name from a traditional aromatic spice used in its preparation: "Fioretto", or dried wild fennel flowers, which give the dessert its characteristic aroma and flavor.
You can use anise or chopped fennel seeds instead of wild fennel.
You can use melted butter instead of clarified butter, but the latter is more fragrant and tasty.
Once the focaccia is cool, you can cut it in half and fill it with apricot jam or another filling of your choice. Alternatively, you can stack two discs of dough on top of each other, filling the focaccia raw - then let it rise and bake - rather than cutting and filling it while it's still baked. It's up to you!
If you like the flavor of fennel, you can also add it to the dough instead of just sprinkling it on top.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
Angel ZERO
€8,90
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New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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