Procedure:
1
Add all the ingredients in the mixer and run for 6’ at first speed and about 4' at second speed. The dough should be soft and little sticky.
2
Let the dough rest for 20 minutes. Then cut and form balls and let them rest for 30 minutes.
3
Fold out the focaccia and garnish them with sesame.
4
Proof at 35° C with 70% humidity for 35’ (approx.).
5
Bake at 210° C for 30’ (approx.).
Notice:
6
Because of the sugar content, the color may be brighter and therefore you must decrease the oven temperature.
