Focaccia a la Ciril Hitz
This is my family favorite meal, I could bake every week.
Focaccia 100% Bread Flour
Poolish:
Bread flour …..... 433g
Water ….............. 433g
Inst. Yeast …....... 0,4g (1g fresh yeast) I used fresh yeast
Total …............... 866,4g / 16-18 hours at 75°F
Final dough:
Bread flour …...... 805g
Water …............... 532g
Inst. Yeast …................ 1.6g (4g fresh yeast) I used fresh yeast
Salt ….................. 24g
Poolish …............ 866,4g
Total …................ 2229g
Mixing: First speed 6 min. and second 3-4 min. DDT 75°F
Bulk fermentation: 2 hours
Folding: every 30 min (three times)
Place dough into oiled sheet pan, drizzle olive oil over the top and push dough to outside of sheet pans with fingers. (Sprinkle some fresh garlic, rosmary, onion, olives or even what you like)
Final fermentation: 45 – 60 min. at 75°F.
Baking: 450°F in convection oven for 30-35 min.
Here Ciril's video on youtube: http://www.youtube.com/watch?v=hGB3V5cvJYE [1]
After baking:
Ready to eat:
Happy baking
Mirko