Mix Maize max, wheat flour and instant yeast with 490 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, 40 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 10-15 minutes.
Scale the dough into 250 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.
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 50 - 60 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, dropping to 190°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.
Bake the focaccia for 18 - 20 minutes. After baking brush with olive oil.
