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.
Rest for 20 minutes. Then cut and mold heads and let them rest for 30 minutes.
Fold out the focaccia, garnish them with sesame and proof at 35° C with 70% H for 35’ (approx.).
Bake at 210° C for 30’ approx.
Because of the sugar content, the color may be brighter and therefore we must decrease the oven temperature.
Ingredients
Directions
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.
Rest for 20 minutes. Then cut and mold heads and let them rest for 30 minutes.
Fold out the focaccia, garnish them with sesame and proof at 35° C with 70% H for 35’ (approx.).
Bake at 210° C for 30’ approx.
Because of the sugar content, the color may be brighter and therefore we must decrease the oven temperature.
