Slow-Fermented Focaccia
RECIPES SLOW FERMENTATION

Slow-Fermented Focaccia

 
INGREDIENTS

INSTRUCTIONS

  1. Mix all the ingredients together, reserving approximately 30% of the water.
  2. Knead in a spiral mixer for 5 minutes on first speed and 8 minutes on second speed. The dough temperature should be between 24–26°C.
  3. Place the dough in a container and perform 2 folds at 60-minute intervals.
  4. Shape 2,500 g of dough into a 60×40 cm baking tray.
  5. Allow to ferment in the refrigerator for 18–24 hours.
  6. Bake in a deck oven at 220–230°C with steam.
 
THE FLOURS OF THE RECIPE

Artisanal Flour

Slow-Fermented Focaccia

Loulis Mills-Efkarpo
 
INGREDIENTS

INSTRUCTIONS

  1. Mix all the ingredients together, reserving approximately 30% of the water.
  2. Knead in a spiral mixer for 5 minutes on first speed and 8 minutes on second speed. The dough temperature should be between 24–26°C.
  3. Place the dough in a container and perform 2 folds at 60-minute intervals.
  4. Shape 2,500 g of dough into a 60×40 cm baking tray.
  5. Allow to ferment in the refrigerator for 18–24 hours.
  6. Bake in a deck oven at 220–230°C with steam.