Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix ciabatta classica, wheat flour and instant yeast with 320 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Add the rest of the water, 95 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast
Once all Ingredients mixed, transfer the dough into an oiled tray, cover the tray and start bulk fermentation time for 60 minutes.
Scale the dough into 300 g pieces, cover the dough pieces and start the intermediate proof for 20 minutes
Mould the dough in your preferred shape, we recommend round or oblong shape.
Dimple the surface of the dough pieces with a fork and place onto a greased baking tray or into aluminium baking moulds.
Allow the dough to final proof at ambient temperature for up to 30 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
During the final proof, dimple the surface of the dough again. Brush the tops of the dough pieces with olive oil and sprinkle with salt flakes and rosemary.
The oven should have a temperature of 220°C when you put the focaccia in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
Bake the focaccia for 20 - 22 minutes. After baking brush with olive oil.
