Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To fold
Focaccia
To bake
Glaze
Utensils
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and the milky water, knead into a smooth dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.
To fold
Dust the dough with ½ tbsp of cinnamon. With damp hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 15 mins. Repeat this step three more times.
Focaccia
Transfer the dough to the prepared tin, stretch it out with wet fingers, cover and leave to rise again for approx. 30 mins. Brush the dough with butter, use your fingers to make indentations in it.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, brush the focaccia with maple syrup, remove from the tin and leave to cool on a rack.
Glaze
Mix the icing sugar and milk to make a thick glaze, spread over the focaccia with a spoon.
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