Soft and fast Focaccia

Step 1/8

• 100 g high-gluten flour type 0 Manitoba
• 50 g Soft wheat flour type 0
• 3½ g fresh yeast

• wooden spoon

In a bowl mix the flour and crumbled yeast.

Step 2/8

• 112½ g Cold water

• wooden spoon

Add about 200 gr. of water and continue stirring.

Step 3/8

• 5 g extra-virgin olive oil

• wooden spoon

Add extra virgin oil, about 15 gr of water and continue stirring.

Step 4/8

• 3 g salt

• wooden spoon

Add salt and the last 10 gr. of water.

Step 5/8

• bowl

Knead coarsely and when all the flour has been absorbed, put the dough to rest at room temperature for a couple of hours.

Step 6/8

After an hour, fold the dough on itself in the bowl and then rest for 1 hour in the fridge.

Step 7/8

After another hour repeat the previous step, then put the dough in the fridge.

Step 8/8

• Round baking sheet

Finally, roll out the dough in a round baking sheet, 30 cm in diameter, and bake at 250 degrees for a total of about 20 minutes. The first 12/15 minutes in the lower part of the oven, the last 5/8 minutes in the upper part.

Enjoy your meal!