Focaccia
Ingredients
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- 1
Mix the flour, potato flakes, water, salt, yeast and liquid starter on speed 1 for 3 min, then knead on speed 2 for 6 min.
- 2
Add the water and olive oil gradually.
- 3
Bulk ferment for 1h30, then chill overnight.
- 4
Scale at 130 g and round. Proof for 1h30 at 28°C.
- 5
Dimple with oiled fingers. Sprinkle with fleur de sel or herbs, if desired.
- 6
Bake at 250°C in a deck oven for 13 min.
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Per 100g
Allergens
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