facebook-tracking-pixelIRCA | VIENNESE FOCACCIA (CROISMART)


eggs g 150
fresh yeast g 60
water g 220
unsalted butter 82% fat - softened g 100


Knead all the ingredients until the dough is velvet smooth.

Portion the dough out (300-500g for each portion), roll each portion tight in a ball shape and let rest for 25-30 minutes at room temperature.


eggs To Taste
caster sugar To Taste
unsalted butter 82% fat To Taste
Final composition

Roll the dough out to about 7-8 millimetres.

Place on a slightly buttered baking tray.

Leave in the proofer room at 28-30°C for 70-80 minutes.

Brush with beaten egg, sprinkle with Caster sugar and gently press the surface with your fingertips.

Evenly spread some butter curls onto the surface.

Bake at 200-210°C for about 18 minutes.


You can replace butter with margarine in the same amount.