Focaccia Bread

INCREDIENTS

• 1000 g Flour Super K
• 1000 g Pizza flour Tipo 00
• 40 g vinegar
• 20 g sugar
• 40 g salt
• 10 g yeast
• 20 g malt
• 1350 g water
• 120 g olive oil

INSTRUCTIONS

1. Put all ingredients in the bowl of the dough maker, except the olive oil and knead for 6 minutes on the first speed and 3 minutes on the second speed. Add the olive oil in the last minute of kneading.
2. Let the dough rest for 45 minutes, until the dough has risen.
3. For 40x60 cm baking sheets, cut 1200 g.
4. Spread olive oil on the baking sheets. Put on the baking sheets, pressing with your fingers until flat.
5. Let the dough rest for another 45 minutes in the oven at 28°C, with 65% humidity.
6. Once the dough has rested, press again with your fingers. Next, refrigerate at 3°C-5°C, up to 24 hours.
7. Remove from the refrigerator, pressing again with your fingers until it is flat.
8. Add cherry tomatoes, salt and rosemary.
9. Bake at 250°C, for 20-25 minutes. Remove from the oven and spread olive oil on the top.