Group Focaccia
Ingredient
KG
Water
1.000
Wheat flour
1.200
0.140
Olive oil
0.075
Salt
0.035
0.013
Total Weight: 2.463
Mixing time: 5 + 10 minutes.
Let the dough rest in an oiled bowl for 1.5 hours.
Fold 2 times during the resting time.
Put 1.25 kg dough in a capsule 39x29x4 cm.
Press the dough into the capsule and leave to rise for 1 hour at room temperature.
Brush with olive oil. Press with your fingers all over the dough and add olives, feta cheese, pesto and tomatoes.
Bake in a stone oven.
Starting temperature: 230°C
Baking temperature: 200°C
Steam: 5 seconds
Baking time: 25-30 minutes
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