Ingredients
500ml
Olive Oil
80g
Salt
5.5l
Water
Method
Mixing time: 2 + 8 mins
Dough temperature: 26° C – 27° C
Bulk fermentation time: 15 mins
Scaling weight: 0.250 kg
Intermediate proof: 25 - 30 mins
Final proof: approx. 30 mins
Initial baking temperature: 220° C giving steam, dropping to 200° C
Baking time: approx.18 mins
Roll out to fit hoops/trays and proof for 30 minutes and wash with olive oil/water mixture, indent all over with fingers. Sprinkle with rock salt, decorate with red onion rings and mixed herbs, prove for approx. 30 mins.
