POTATO FOCACCIA (PAT-DOR 50%)
SAVOURY LEAVENED PRODUCTS
|PAT-DOR NUCLEO 50%||g 6.000|
|strong flour||g 4.000|
|olive oil||g 400|
|fresh yeast||g 400|
In a spiral kneading machine, knead the ingredients for about 10 minutes or until the dough is smooth and elastic.
Make sure that the temperature of the dough is 26-27°C.
Let the dough test for 15-20 minutes at 22-24°C, then portion it out.
Spread and flatten the dough to a thickness of 1cm onto oiled trays.
Let the dough rest in the tray for another 10-15 minutes at 24°C.
|olive oil||To Taste|
Oil the surface, spread the focaccia with you fingers again and sprinkle with table salt.
Put in the proofer room at 28-30°C, with relative humidity of the del 70-80%, for about 40 minutes.
Bake the focaccia for 30-35 minutes at 230°C.
Due to the high content of dried potato (devoid of gluten), pay special attention not to break the gluten structure."