Ingredients
T55 or T65 flour: 9,3 kg
Tomato Provençal: 0,7 kg
Olive oil: 1 L
Salt: 0,2 kg
Water: 6,8 to 7,4 L
Yeast: 0,1 kg
Preparation
Method with 5% dosage
Base temperature: 62°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 15 minutes, then 5-6 minutes while adding the oil.
- Spiral: 7 minutes, then 3-4 minutes while adding the oil.
Dough temperature: 25-26°C.
First fermentation: 2 hours with 2.5 kg dough pieces. Fold the dough after 1 hour, then place it on a baking tray with greased baking paper
Preparation: stretch and dimple the dough with your fingertips dipped in olive oil to spread it evenly in the tray.
Final fermentation: 45-60 minutes at 25°C.
Charging the oven: dimple the dough again with oil-dipped fingertips, without degassing, then sprinkle with Herbes de Provence.
Baking: 18-20 minutes at 240-250°C (be careful with the coloring on the top of the focaccia.)
