@firstname.lastname@example.org @email@example.com #focaccia #baking #bread
300 g of 00 flour 100 g of semola 3 g of dried yeast 75% water 2% salt
Autolyse for thirty minutes, then laminated the salt and yeast into the dough. 3 stretch & folds over the first 2 hours, total of 5 hours fermentation.
Baked with a liberal amount of olive oil and some salt on top after some serious dimpling for 30 mins at 200 C