Focaccia

Recipe of Focaccia


Mixing spiral	5 min. slow, 2 min. fast Add the olive oil gradually at the end of the mixing
Dough temperature	26 - 28°C
Bulk fermentation	30 min.
Scale	2 kg dough for a tray of 40 x 60 cm
Intermediate proof	20 min.
Make-up	Place the dough in the baking tray and distribute evenly, you might have to do it in several times
Final fermentation	45 - 60 min. at 26°C and 80% RH
Preparation before baking	Sprinkle the water, olive oil and salt mixture on top from corner to corner until wet, add oregano and distribute the liquid by pressing fingers on the surface
Oven temperature °C	250 - 230°C, give some initial steam
Baking time	10 - 15 min., open damper prior to the end of the baking time