VIENNESE FOCACCIA (PANDORA)
|fresh yeast||g 60|
|water - at 20-24°C||g 220|
|unsalted butter 82% fat||g 100|
Knead all the ingredient together with a kneading machine, until you obtain a velvet smooth dough.
Roll the dough tight in a ball shape and let rest for 25-30 minutes at room temperature.
Use a dough sheeter to roll the dough into a 7-8-mm thick layer and place it onto a slightly greased tray.
Let leaven in the proofer room at 28-30°C for 70-80 minutes.
|unsalted butter 82% fat||qb|
Brush the focaccia with the beaten eggs, sprinkle with sugar and gently press the surface with your fingers.
Evenly spread some butter shavings on top, then bake at 200-210°C for about 18 minutes.