![Dorato_Focaccia_Genovese Dorato_Focaccia_Genovese](https://www.meranermuehle.it/media/c9/79/e3/1688560640/Dorato_Focaccia_Genovese.webp)
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
![](https://www.meranermuehle.it/bundles/fourtwosixthememodifications/asset/icons/restTimeIcon.png?16956205563413)
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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