Como hacer focaccia - simple,barata y riquísima | Potrocattaneo

RECIPE 1kg all-purpose flour (000) 700g mineral water 5-7g fresh yeast 10g flaked sea salt Olive oil to taste Sea salt for brine to taste Sea salt to add at the end to taste Steps Hydrate flour Slap & fold 5' Knead 10-15' Autolyse 10' Shape dough and bulk proof 1-2 hours Place in the mold and refrigerate for 48 hours Remove 1-2 hours before baking Create raised patterns Add brine and olive oil Bake at 250°C for 15-20 minutes (preheated oven) Add olive oil and sea salt Let it cool on a wire rack Enjoy and share with lovely people