Serving Size: 1870 gr

Preparation Time: 2 days

POLISH

4 gr Active dry Yeast

100 gr Water 23/25 *C
100 gr Strong White Flour

MAIN DOUGH

1 kg Strong White Flour

560 gr Water (66%)around 25*C

10 gr Malt powder or sugar
30 gr Salt

70
gr
Extra Virgin Olive Oil

BRINE

140 gr Extra Virgin Olive Oil GOOD QUALITY
140 gr Sparkling Water

35gr Maldon salt

METHOD:

POLISH
Combine all the ingredients in a deep container and mix everything perfectly
Leave rest for 16/18 hours at 20*C
AUTOLYSE
Combine the water and the flour in a mixer bowl and mix for about 1 minute
Remove the container from the mixer, cover with a wet cloth for 1 hour

FINAL DOUGH
In the Autolyse mix, combine the salt and malt powder and mix for about 2 minutes at low power
Add the Polish and keep mixing for another 6-7 minutes
Once the gluten is well formed,add the oil and mix for another 3-4 minutes (enough to incorporate perfectly the oil) at medium power to “string” the dough
Once the dough is done, transfer onto a surface (table) and then slap and fold it until it is nice, compact and shiny/smooth
Place it in a large container and leave it to rest 12 hours in the fridge at 4/5*C
Remove the container from the fridge and place it in a warm place 25-28*C and leave to prove for 4-6 hours
Transfer the dough into a floured surface with generous flour on top and cut in the size you prefer
Fold the dough, place it in the tray and leave to prove for 2 hours covered with cling film
Remove the dough from the tray and place it on the table, cover it with generous flour
Spread generous oil in the baking tray
Stretch the dough on the table using your fingers until you reach the same size of the baking tray and then place it in
Cover with cling film and leave to prove for 15 minutes at 25-28 *C

BRINE
Combine all the water and oil in a deep container and emulsify with the hand blender

BAKING
Preheat the baking oven at 250*C for 40 minutes (make sure the baking stone is hot and ready to be used) top side max power stone side medium power
Spread the Brine on top of the focaccia
Push you fingers in to the dough until you touch the bottom of the tray
Spread the Maldon salt on top
Bake the focaccia at 230*C for 20-25 minutes

After 10 minutes open for 2-3 seconds the oven door to let out the extra humidity

Once it is gold on top transfer the tray on the bottom of the oven and bake for anoter 4 minutes

Remove from the oven and leave to cool down.

Notes;

THE TIME INDICATED MAY VARY FROM THE TEMPERATURE. THE WARMER THE ROOM WILL BE, THE FASTER THE YEAST WILL ACTIVATE
USE DRY YEAST, ONLY BECAUSE IT IS SAFER TO USE. FRESH YEAST CAN BE DAMAGED BY THE TEMPERATURE OR AIR
THE WEIGHT OF DOUGH FOR A 30X40 cm TRAY IS 850 - 500 gr
INSTEAD OF THE POLISH CAN BE USED 350 GR OF ACTIVE SOURDOUGH.