Puravita Pulses Focaccia

Ingredients

* If using instant yeast, divide the amount by 3.

Spiral Mixing:	Mix the Puravita Pulses with the water and rest for 20 min. Add the yeast 5 min. 1st speed, 6 min. 2nd speed. Add the sun-dried tomatoes at the end.
Dough Temperature:	28 °C
Bulk fermentation	30 min.
Scale:	180 g, round and place in mould greased with olive oil.
Intermediate Proof:	30 min.
Make Up
Shaping:	Flatten with fingers
Final fermentation:	± 60 min. at 30°C, 85% humity.
Decoration before baking:	Dock with olied fingers and put toppings. Suggestion of toppings: Olive Oil, Purple potato slices, Black Olive powder & Vegan cheese
Baking
Oven temperature °C	Top 230°C, bottom 260°C
Baking time	± 15 min.