Focaccia

Kneading time: 15'

1st Fermentation of the dough without dividing:  90´

2nd Fermentation per piece of the divided dough:: 10´

3rd Fermentation of a formed piece: +/- 45´

Cooking time: 20´/25´

Oven temperature: 230 ºC

METHOD

• The day before make a sponge with a quarter of the flour, salt, water and yeast.
• Ferment in the refrigerator.
• Knead adding the sponge little by little. Add the oil.
• Add the olives at the last minute.
• Ferment in block by folding if necessary.
• Make pieces of +/- 450 g.
• Form ball shapes and let settle.
• Form cakes.
• Ferment, stretch the cake and place it on a cooking spade with semolina flour. Degas with your fingers or make deep cuts. Optionally, sprinkle with coarse salt, spices, aromatic herbs, oil or replace the olives.
• The volume should be approximately twice the initial size.
• Bake, steaming the pieces before introducing into the oven and after again, opening the air intake at the end of the cooking.