FOCACCIA WITH CAPRI
Ingredients
| 1000 | g | CAPRI - SOFT WHEAT FLOUR TYPE 00 FOR LONG PROOFING TIME |
| 20 | g | fresh yeast |
| 20 | g | salt |
| 700 | g | water |
| 10 | g | olive oil |
Preparation
KNEADING TIME: Knead for 7 minutes on low speed, then for 3 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 20-30 minutes at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
SHAPING: Spread the dough onto a 40x60 cm baking tray.
LEAVENING: Let the dough rise for about 30+30 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity, or until it has doubled in size
BAKING: Bake at 230/220°C (464/428°F) for about 22 minutes, the last 2 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
