GENOESE FOCACCIA (FIORDIMADRE)
LEAVENED PRODUCTS - SOFT FOCACCIA
|type 00 white flour||g 5.000|
|olive oil||g 200|
|caster sugar||g 50|
|water - at 10°C||g 2.200-2.500|
|fresh yeast||g 150|
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.