HOW TO MAKE NEXT LEVEL FOCACCIA DOUGH | DOUBLE FERMENTED VITO'S NEW STYLE

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We start
N.1 making the poolish (400ml. Water, 400gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours

N.2 Let’s make the focaccia dough (use all the poolish we made), add
100ml. Of water,
300gr. Flour, 20gr.salt.
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours

N.3 now it’s time to make the balls
Take the dough you made out of the fridge and then make into balls but first put in 3 spoon of olives, now let it rest for 1 hours at room temperature inside the pan.
Now ready to make the focaccia warm up the oven at max temperature and then make the best focaccia you ever made at home or restaurant!!
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FOCACCIA PAN: https://www.amazon.com/Chicago-Metallic-16124-Professional-14-25-Inch/dp/B003YKGS4A/ref=sr_1_4?crid=3HVB6XRYFPM5N&keywords=focaccia%2Bpan%2B16%2Binches&qid=1694008931&sprefix=focaccia%2Bpan%2B16inches%2Caps%2C344&sr=8-4&th=1

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Bushwick Tarentella Loop di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribution 4.0. https://creativecommons.org/licenses/by/4.0/

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Видео HOW TO MAKE NEXT LEVEL FOCACCIA DOUGH | DOUBLE FERMENTED VITO'S NEW STYLE канала Vito Iacopelli