Focaccine - Puratos

Ingredients

Method

Mixing - spiral 2 mins slow speed, 6-8 mins on fast speed.
Dough temperature 25°C
Rest for 10 mins bulk.
Scale at 70g per roll.
Hand up & rest for 10 mins.
Process through BDM and rest for 30 mins.
Flatten dough pieces, knocking out the air, and tray up on an Olive Oil greased tray.
Brush with Olive Oil
Prove for 30 minutes at 28°C, 85% humidity.
Bake in a rack oven for 15 minutes at 215°C.

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