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.

Let the dough rest for 20 minutes. Then cut and form balls and let them rest for 30 minutes.

Fold out the focaccia and garnish them with sesame.

Proof at 35° C with 70% humidity for 35’ (approx.).

Bake at 210° C for 30’ (approx.).

Because of the sugar content, the color may be brighter and therefore you must decrease the oven temperature.