Method

1. Mix Rex milano, wheat flour, salt and instant yeast with 325 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
2. Add the rest of the water, 50 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast
3. After mixing, scale for each 916 g piece of dough. Using your fingers, spread the dough pieces out to a thickness of 3 cm
4. Allow the dough to final proof for 60 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
5. Prior to baking, brush with olive oil and push onto the dough pieces with oiled fingers to make indents all over the dough. Decorate as desired (e.g. with tomato slices, olives and sprinkle with salt flakes and rosemary)
6. The oven should have a temperature of 200°C when you put the focaccia in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
7. Bake the focaccia for 25 - 30 minutes. After baking, brush slightly with olive oil