LAmourette - Focaccia
Prep Time : 00h 14
Cooking Time : 00h 18
3 Focaccia
Preparation Time: 14 – 16 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 18 – 20 minutes
Outcome: 3 Focaccia
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 42 g L’Amourette
- 375 g Wheat flour (Type 550)
- 4 g Instant yeast
- 21 g Olive oil
- 313 ml Water, approx.
Method
- Mix L’Amourette, wheat flour and instant yeast with 266 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. 25°C - 26°C.
- Add the rest of the water, 47 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 30 minutes.
- Scale the dough into 250 g pieces, cover the dough pieces and start the intermediate proof for 30 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 18 - 20 minutes. After baking brush with olive oil.