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Author Topic: Focaccia Barese journey  (Read 658 times)

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Offline rumdiidumdii

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  • Location: Munich
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Focaccia Barese journey
« on: April 06, 2022, 11:49:21 AM »
Made my first Focaccia Barese today.

Baked in the pan on a steel plate.

80%    Flour (Doppio Zero)
20%    Semolina
75%    Water
3%       Salt
2%       EVO
2%       Sugar
1%       IDY
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Offline amolapizza

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Re: Focaccia Barese journey
« Reply #1 on: April 10, 2022, 12:24:33 PM »
Looks great!
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Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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