type 00 white flour |
5.000g |
salt |
100g |
olive oil |
200g |
water |
2.200-2.500g |
YORK EVOLUTION SAVEUR |
100g |
OROMALT |
50g |
fresh yeast |
150g |
FOCACCIA DOUGH
Ingredients
type 00 white flour
5.000g
salt
100g
olive oil
200g
water - (10°C)
2.200-2.500g
50g
fresh yeast
150g
Preparation
Knead all the ingredients until the dough is smooth.
Portion the dough out (kg 1.1-1.2 for each 60x40cm tray) and let rest for 15-20 minutes at room temperature (20-22°C).
Spread the dough evenly onto the trays with your fingers, sprinkle with plenty of oil on top and let rise in the proofer room at 30-32°C, with approximately the 80% of relative humidity.
Final composition
At the end of the rising time, spread the dough again with your fingers, sprinkle with water, or with a mixture of water and plenty of olive oil, and salt.
Bake in a deck oven at 230-240°C for about 10 minutes.
