Focaccia
Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.15 kg
Fine wholemeal flour
0.017 kg
Water
0.108 l
Flour enhancer
1.667 g
Table salt
2.5 g
Yeast
3.0 g
Olive oil
0.008 l
stoneless black olives
0.017 kg
Elaboration
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.
Nutritional information (1 portion)
Energy
146.15
kcal
Carbohydrates
26.38
g
Proteins
3.49
g
Lipids
2.6
g
Fiber
1.59
g
Saturates
0.35
g
Monounsaturated fatty acids
1.36
g
Polyunsaturated fatty acids
0.33
g
Cholesterol
0.01
mg
Calcium
6.07
mg
Iron
0.5
mg
Zinc
0.32
mg
Vitamin A
3.33
ug
Vitamin C
0.0
g
Folic acid
17.82
ug
Salt (Sodium)
272.12
mg
Sugars
0.07
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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