Focaccia
Ingredients
- 4 kg
- Wheat flour type 550
- 0,15 kg
- Yeast
- approx. 3 kg
- Water
- 0,05 kg
- Olive oil
- 0,15 kg
- Green olives
- 0,15 kg
- Sun-dried or cherry tomatoes
A method of preparing
PARAMETERS
Weeding time: 5+6
Cake temperature: 21 - 23°C
Cake weight: 2,00 kg (sheet 60 x 40 x 5 cm)
Aging of the cake: 40 min
Final fermentation: 40 min
Baking temperature: 230°C with steaming oven
Baking time: 25 - 30 min
From all the listed ingredients prepare a cake. When preparing the dough, make sure that the water is cold and observe the final fermentation time.
Place the grown billets weighing 2 kg on oil-lubricated sheets and spread evenly over the whole surface using olive oil.
During fermentation, punch the dough with a knob.
Before putting in the oven sprinkle quite abundantly with olive oil, arrange halves of cocktail tomatoes or olives, you can sprinkle with a mixture of Provence herbs.
Bake with steaming oven.
Bon appétit!
