How To Make 120% HYDRATION "FOCACCIA BARESE"

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Ricetta Focaccia 120%
-farina 500
-600 gr. Acqua
-4gr. Lievito secco
-15gr. Olio
-10 gr. Miele
-Sale 19gr.
Primo riposo 20 nella vaschetta
Mix seconda volta
Secondo riposo 1:30h in vaschetta a temp ambiente poi mettere in frigo 16 ore
Travasare in teglia terzo riposo 30 minuti t. Ambiente
Mettere ingredienti quarto riposo 15 minuti
Fine infornare e cuocere 35 minuti 180c’

English
Focaccia Recipe 120%
-farina 500
-600 gr. water
-4gr. Dry yeast
-15gr. Oil
-10 gr. Honey
- Salt 19gr.
First rest 20 in the tub
Mix second time
Second rest 1: 30h in a tray at room temperature then put in the fridge for 16 hours
Transfer to the third resting pan for 30 minutes t. Environment
Put fourth rest ingredients 15 minutes
Finish bake and cook 35 minutes 180c '

Arabic
Focaccia وصفة 120 ٪
فارينا 500
-600 غرام ماء
-4gr. الخميرة الجافة
-15gr. نفط
-10 غرام عسل
- الملح 19 غرام.
أول راحة 20 في الحوض
خلط المرة الثانية
الراحة الثانية: 1: 30 ساعة في صينية في درجة حرارة الغرفة ثم ضعها في الثلاجة لمدة 16 ساعة
نقل إلى المقلاة الثالثة 30 دقيقة ر. بية
ضعي مكونات الراحة الرابعة 15 دقيقة
إنهاء خبز ويطبخ 35 دقيقة 180c '

spanish
Receta de focaccia 120%
-farina 500
-600 gr. agua
-4gr. Levadura seca
-15gr. aceite
-10 gr. miel
- Sal 19gr.
Primero descansa 20 en la bañera
Mezclar por segunda vez
Segundo descanso 1: 30h en la bandeja a temperatura ambiente y luego poner en la nevera durante 16 horas
Transfiera a la tercera bandeja de reposo 30 minutos t. medio ambiente
Poner los ingredientes del cuarto reposo 15 minutos
Terminar de hornear y cocinar 35 minutos 180c

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