Focaccia

Ingredients for a very large focaccia or 2 smaller

• 500 g of flour T55
• 24 g fresh yeast
• 2 cc of fine salt
• 100 ml dolive oil
• 300 ml water
• Herbes de Provence
• 100 g of tomato pulp
• Tapenade (optional)

Cooking time and preparation: 1 hour - Breaks 12 hours + 2 hours

In a carafe, add 300 ml of warm water. Emit the yeast in the robot bowl and put some warm water in it. Let pause 10 minutes. Add remaining water, olive oil and mix. Put on the flour and salt. With your robot's ustensil, knead at low speed 15 minutes. Let stand 5 minutes and knead again 15 minutes. Put this little ball covered with cello paper in a salad bowl. Store in a refrigerator at least 12 hours.

After the break, spread your dough in a baking roll with a thickness of 1 to 2 cm. Sprinkle with Provence herbs. Brush with tomato pulp and finally tapenade eventually. Leave another break for 2 hours.

After this new expectation, make regular holes with the fingers, put in it of ‘l Bake at 180° 20 minutes.