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GENOESE FOCACCIA (FIORDIMADRE)

LEAVENED PRODUCTS - SOFT FOCACCIA

Difficulty level

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).

Final composition

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.