IRCA | POTATO FOCACCIA (PAT-DOR EASY)

POTATO FOCACCIA (PAT-DOR EASY)

SAVOURY LEAVENED PRODUCTS

Difficulty level

Ingredients

PAT-DOR EASY g 10000
water g 6000-6300
fresh yeast g 400
olive oil g 400

Preparation

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.  

Ingredients

olive oil qb
salt qb
Final composition

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.

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Due to the high content of dried potato (devoid of gluten), pay special attention not to break the gluten structure.

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