Focaccia

For 1 x 28 cm tray

300 T55/'00
60 semolina
5 salt
21 fresh yeast / 7 dry
210 water @ 24 °C
60 extra virgin

Disolve yeast in water
Combine dry ingredients
Gradually add water/yeast mix the 1/2 of the oil

Kneed - dough hook, speed 2, 15 mins

Add remaining oil

Rise 1-2 hours

Knock back, reshape, return to bowl
Ferment 45 mins
Transfer to tray, reshape
Relax 45 mins
Add oil form wells with fingers
Proof 45 mins
Prick bubbles add seasoning - Rosemary / salt / olives

15 @ 250-300 °C