FOCACCIA WITH MAXIMO
Source: https://www.meranermuehle.it/rcp_recipe/focaccia-with-maximo
Total time
2 Hours
20 Minutes
Baking/cooking time
28 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
For a baking tray 60x40
| 900 | g | Mix Maximo gluten free |
| 720 | g | water |
| 30 | g | fresh yeast |
| 20 | g | salt |
| 20 | g | extra virgin olive oil or sunflower oil |
| 20 | g | honey |
| FOR THE BRINE | ||
| 100 | g | extra virgin olive oil |
| 50 | g | water |
| 10 | g | salt |
Preparation
KNEADING TIME: Knead for 9-10 minutes on medium-high speed.
SHAPING: Spread the dough onto a 40x60 cm baking tray. Sprinkle with the brine.
LEAVENING: Let the dough rise for about 60 minutes at 32-33°C (86°F) or until it has doubled in size
BAKING: Bake at 230-240°C (446-464°F) for about 26-28 minutes, for the last 7 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
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