WATER AND OIL ON THE FOCACCIA BEFORE BAKING SERVES TO CREATE HUMIDITY AND AT THE SAME TIME TO PROMOTE BETTER COOKING AND MAKE THE BARESE FOCACCIA CRISPY.

INGREDIENTS OF THE FOCACCIA

- 500 GR OF 00 FLOUR
- 400 ML OF WARM WATER
- 12 GR OF FRESH YEAST
- 1 TEASPOON OF SUGAR
- 50 ML OF OIL )
- 50 ML OF WATER AT THE END) should be put on the focaccia before baking
- 50 ML OF SAUCE TO OVER THE FOCACCIA
- 300 GR OF CHERRY TOMATOES
- 15 GREEN OLIVES OR OTHER

PLENTY OF OLIVE OIL FOR THE PAN

QB RISES

OREGANO QB

PREPARATION

DISSOLUTE THE YEAST IN A LITTLE WARM WATER WITH THE SUGAR. AFTER IT HAS MELTED WELL, ADD ALL THE FLOUR. I HAVE USED THE PLANETARY SPEED 1 FOR A FEW MINUTES, AND ADD THE SALT AND THE REMAINING WATER, CONTINUING TO TURN, SWITCH TO SPEED 2 AND CONTINUE FOR A FEW MINUTES. THE DOUGH WILL BE VERY SLOW. AT THIS POINT, COVER THE CONTAINER WITH TRANSPARENT FILM AND LEAVE TO LEAVE FOR 3 HOURS UNTIL DOUBLED, ONCE READY, TAKE THE BAKERY PAN AND PUT PLENTY OF OLIVE OIL, PUT THE DOUGH AND SEASON EVERYTHING AS IN THE VIDEO.

IN THE OVEN AT 250 DEGREES FOR 20 MINUTES UNTIL GOLDEN.