O-tentic Artisan Focaccia

Working Method

Mixing: 8 minutes slow 6 8 minutes fast or until fully developed.
Bulk fermentation: 90 minutes
Dough temperature: 25°C - 27°C.
Scale: 400 gms
Intermediate Proof: 20 minutes
Make Up: Apply Olive Oil on Focaccia. Flatten and dimple dough pieces.
Final fermentation: 45-60 minutes at 380°C, 85-90% RH.
Oven temperature: 210°c with steam.
Baking time: 25 minutes.
Topping Ideas:
        1 - Pesto and Grated Cheese
        2 - Rosemary and Sea Salt
        3 - Fried Onion and Sesame Seeds.
Your 0-tentic Artisan Focaccia is ready to serve.

Complexity level: