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Focaccia (C)
Nb persons: 220
Yield: 20 gr rolls
Preparation time:
Total time:
Source:
| 2480g | Bread Flour |
| 28g | Sugar |
| 1800g | Water |
| 84g | Garlic Oil |
| 28g | Dry Yeast, or 56 gr fresh |
| 56g | Salt |
1 kilo starter from night before. To that add, first 5 ingredients. Mix 4 minutes on #1. Add salt. 3 minutes on #3. Scale out 1 kilo for starter. Scale out 2240 with 300 gr olives for flat focaccia. 2240 scaled out to 30 gr for rolls. Aprrox 220 20 gr rolls.
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