Some bread recipes require bread dough to be kneaded more than once, that is, after the bread has already been kneaded once, it is set aside to rise until it has doubled in bulk, then it is kneaded again (literally "beaten down") and then set to rise again. Only then are the finishing touches put on and it is baked.

Most bread recipes call for the dough to be punched and the phraseology which is often is used is to punch the dough down.

I do not have the context for this translation but it could also refer to folding the dough which is also done is some recipes. The french word rabat signifies a fold.

Fold the dough, for instance for "croissants"

A rabat is the part of an object or clothes that is folded or can be folded