Bun, Savory Croissant, and Mediterranean Focaccia

Place all the ingredients into the mixer and knead until a smooth and elastic dough is obtained.

Place the dough in a proofing chamber with 35°C (95°F) humidity for about 30-40 minutes. Shape to the desired size and allow to proof again.

Brush the surface with milk and decorate with sesame seeds. Bake at 210°C (410°F) for approximately 10 minutes.

Add GRANBUFFET, brewer's yeast, and water into the mixer.

Knead until a smooth and elastic dough is obtained.

Let the dough rest, covered with a plastic sheet, for about 5 minutes. Roll out the dough using a sheeter and incorporate the margarine.

Give the dough one four-fold turn and one five-fold turn.

Let it rest for another 10 minutes.

Shape the croissants and place them in a proofing chamber at 30-35°C (86-95°F) with 70% humidity.

Brush with whole egg and decorate as desired with sesame seeds, poppy seeds, etc. Bake at 180-200°C (356-392°F) for 18-20 minutes.

Place all the ingredients into the mixer and knead until a smooth and elastic dough is obtained.

Place in a proofing chamber at 30°C (86°F) with 70% humidity for approximately 30 minutes.

Roll out the dough using a sheeter to a thickness of 7 mm and cut into the desired shape.

Proof again in a chamber at 30°C (86°F). Brush with egg and decorate as desired with dried basil or oregano.

Bake at 220°C (428°F) for approximately 10 minutes, then fill as desired.

This dough can also be used for making savory pies.