GENOESE FOCACCIA (FIORDIMADRE)
LEAVENED PRODUCTS - SOFT FOCACCIA
Difficulty level
LEAVENED PRODUCTS - SOFT FOCACCIA
Ingredients
| type 00 white flour | g 5.000 |
| salt | g 100 |
| olive oil | g 200 |
| caster sugar | g 50 |
| water - at 10°C | g 2.200-2.500 |
| FIORDIMADRE | g 150-200 |
| fresh yeast | g 150 |
Preparation
Knead flour, salt, olive oil, sugar, yeast and FIORDIMADRE with half dose of water.
Pour the remaining water in 3 or 4 times, until fully absorbed.
Keep on kneading until the dough is smooth.
Portion the dough out (1.100-1.200g for each 40x60cm tray).
Let the dough rest for 15-20 minuti at room temperature (20-22°C).
Spread the dough evenly onto the trays with your fingers, sprinkle with plenty of olive oil on top and place in the proofer room at 30-32°C, with approximately the 80% of relative humidity.
At the end of the rising time, spread the dough again with your fingers, drizzle with water, or a mixture of ware and plenty of oil, and salt.
Bake in a deck oven at about 230-240°C for about 10 minutes.
