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Focaccia (Mediterranée)
Ingredients
| Flour | 50% | 5000 g |
| Vitason Méditerranée 50% » | 50% | 5000 g |
| Fresh Yeast | 2% | 200 g |
| Water approx. | 57% | 5700 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 350 grams and rounding |
| Dough proof | Approx. 30 minutes |
| Moulding | Mould the dough piece into a rectangle or a round wafer |
| Final proof | Total approx. 40 minutes After approx. 20 minutes press the dough pieces with your fingers and sprinkle with olive oil |
| Decorating | Just before baking decorate with slices of tomatoes and mozzarella cheese Sprinkle with oregano |
| Baking | Approx. 20-25 minutes at 230ºC with steam |
