Focaccia della riviera
For the dough:
- 5 kg Dallagiovanna special flour FAR FOCACCIA
- 2.650 l water (53 %)
- 100 g salt (2 %)
- 50 g malt (1 %)
- 350 g olive oil (7 %)
- 150 g fresh yeast (3%)
For the topping:
- crescenza cheese
Dough preparation: 10 minutes.
Dough standing time: 1st DOUGH STANDING TIME 10 minutes.
Divide the dough into portions of 1.5 kg on pans measuring 40 x 60. Place the dough in the pans after coating them with olive oil.
2nd DOUGH STANDING TIME 20/30 minutes in a leavening chamber.
Roll out the dough smoothly over its entire surface. Add 25 g of salt dissolved in 80 g of tepid water and 80 g of olive oil. Smooth it all out with your hands until obtaining a uniform surface. Make deep holes across the entire surface with your fingers. Leaven 60 minutes in a leavening chamber.
Cooking: Bake the focaccia with steam at a temperature of 230 °C/240 °C for 20/25 minutes.
Once fully cooked, cut in half and fill with crescenza cheese to taste.
» Go back