Focaccia

Ingredients

Grams
Italian Focaccia
Flour 1000
Salt 20
O-tentic Durum 40
Olive Oil 50
Water ±650
Dry basil 6
Dry rosemary 6
Almond Powder
Salt A little
Italian Focaccia total 1122

PROCEDURE

  • Mix all ingredients until gluten is fully develop
  • Bulk fermentation for 20 minutes with Plastic
  • Cut 300g of dough each or your desired weight
  • Rest/Intermediate proofing
  • Final shape
  • Rest for 30-45 minutes.
  • Baked for 18minutes at 220⁰C with initial steam.

Tip

Before baking brush with olive oil and put some toppings

(optional)ham, bacon, mozzarella, cheese