facebook-tracking-pixelIRCA | SAVOURY FOCACCIA (YORK EVOLUTION SAVEUR)

Ingredients

type 00 white flour g 5.000
salt g 100
olive oil g 200
water g 2.200-2.500
YORK EVOLUTION SAVEUR g 100
OROMALT g 50
fresh yeast g 150

Preparation

Knead all the ingredients until the dough is smooth.

Portion the dough out (kg 1.1-1.2 for each 60x40cm tray) and let rest for 15-20 minutes at room temperature (20-22°C).

Spread the dough evenly onto the trays with your fingers, sprinkle with plenty of oil on top and let rise in the proofer room at 30-32°C, with approximately the 80% of relative humidity.

Final composition

At the end of the rising time, spread the dough again with your fingers, sprinkle with water, or with a mixture of water and plenty of olive oil, and salt.

Bake in a deck oven at 230-240°C for about 10 minutes.