Procedure:
1
Mix all the ingredients to well-developed dough for 6’ at slow speed and 4' at fast speed.
The dough should be soft and little sticky.
2
Rest for 20 minutes. Then cut and mold heads and let them rest for 30 minutes.
3
Fold out the focaccia, garnish them with sesame and proof at 35° C with 70% H for 35’ (approx.).
4
Bake at 210° C for 30’ approx.
Σημείωση:
5
Because of the sugar content, the color may be brighter and therefore we must decrease the oven temperature.
