VIENNESE FOCACCIA (CROISMART)
|fresh yeast||g 60|
|unsalted butter 82% fat - softened||g 100|
Knead all the ingredients until the dough is velvet smooth.
Portion the dough out (300-500g for each portion), roll each portion tight in a ball shape and let rest for 25-30 minutes at room temperature.
|caster sugar||To Taste|
|unsalted butter 82% fat||To Taste|
Roll the dough out to about 7-8 millimetres.
Place on a slightly buttered baking tray.
Leave in the proofer room at 28-30°C for 70-80 minutes.
Brush with beaten egg, sprinkle with Caster sugar and gently press the surface with your fingertips.
Evenly spread some butter curls onto the surface.
Bake at 200-210°C for about 18 minutes.
You can replace butter with margarine in the same amount."