FOCACCIA GENOVESE WITH DORATO
Source: https://www.meranermuehle.it/rcp_recipe/focaccia-genovese-with-dorato
Total time
1 Hours
22 Minutes
Baking/cooking time
28 Minutes
Rest time
2 Hours
Difficulty
normal
Ingredients
tray 60 x 40
| Principal Dought | ||
| 750 | g | Dorato |
| 530 | g | water |
| 30 | g | FINUM - ACTIVE LIEVITO MADRE |
| 15 | g | salt |
| 45 | g | olio evo |
| Brine | ||
| 75 | g | olio EVO |
| 75 | g | water |
| 10 | g | salt |
Preparation
MIXING TIME 7 min. first speed + 3 min. second speed or until the dough is smoot and dry.
DOUGH TEMP 24-26°
PRE-FORMA roll out on baking tray
RESTING 30 min at 24°C
SHAPING roll out on baking tray (60x40) several times and sprinkle with brine
PROOFING approx. 60 min. at 26-28°C with 80% humidity or until the volume has doubled
BAKING 230-240°C for approx. 19-23 min; with valve open for final 8min
*Recipe to be adapted to the technique and machinery used.
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