ANTIQUUM FOCACCIA
Ingredients
- Antiquum 500g
- National flour 500g
- Water 550g
- Salt 22g
- Brewer’s yeast 30g
Preparation
Knead all the ingredients for 5 minutes at low speed and 5 minutes at high speed, or until a uniform dough is obtained. Let the dough rest at room temperature for about 30 minutes. Roll out on a 60×40 cm tray (1300 g) and let proof for another 30–40 minutes. Pour the previously prepared brine and spread it, pressing on the surface to form dimples, and let proof again until the dough reaches the edge of the tray. Decorate the surface as desired with coarse salt, rosemary, onions, cherry tomatoes, etc. Bake without steam.
