Focaccia

Kneading time: 15´
Dough temperature: 24 ºC
1ª Fermentation undivided dough: 90´
2ª Fermentation divided dough pieces: 10´
3ª Fermentation formed pieces: +/- 45´
Cooking time: 20´
Oven temperature: 220 ºC

ELABORATION

• Knead the flour with the water at low speed for the first 3 minutes. Increase the speed to intermediate until the kneading process ends.
• Add the oil halfway through the kneading process.
• Add the salt 4 minutes before ending the kneading, add salt and one minute after, the leavening agent. Finish kneading. 
• Ferment as a whole, folding the dough, if necessary every 20´.
• Divide the dough into +/- 450 g portions.
• Place the dough in rectangular molds with a bit of oil on the base (+/-20 ml).
• Spread the dough with the fingers, turning it so the dough absorbs the oil on both sides. 
• At this moment black oils can be added, dill,  dehydrated tomato, julienned onion, rosemary etc, or do not add any ingredient.  
• Add the same amount of water and olive oil to the surface of the focaccia and rub with these liquids the surface of the bread dough. ( +/- 75 ml per focaccia )
• Proceed to give the characteristic fingerprint with the fingers to the entire surface of the focaccia. 
• Ferment the dough for a second time (protected from the air). It must double its initial volume.
• Once fermented, bake the focaccia without steam until it is golden brown. 
• Place the focaccia outside the baking sheet and over a metal rack until it cools. 
• Portion the focaccia.