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Senpai Kai

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#shorts #food #easyrecipe #baking 
SUPER FOCACCIA:
664g flour
564g water (this is 85% hydration)
20g salt
10g rosemary
0.5g (1/4tsp) yeast

- mix everything together until no more dry patches.

- cover tightly and let proof out at room temperature for 20-24 hours

- refrigerate for at least 1 day (you can skip this if you’d like, but it’ll get you better flavor and an airy texture) aka beeg bubbles

- Spread an even and generous layer of olive oil onto your baking pan (a large cast iron pot works too!)

- spread the dough into the pan, pour some olive oil on top and press the dough, dimpling it
- cover it and let it proof, to double in size, - Could take up to 2-3 hours.

-cook at 550 for around 30 minutes on the middle rack 

-Bake it as dark as you’d like. I prefer it a dark golden

- allow it to cool down completely on a wire rack before you cut into it (;

Enjoy it with olive oil, herbs, garlic and flakey salt
Or with an herb honey ricotta spread!
Truffle honey ricotta
Buratta with basil oil
Pesto
Etc

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$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
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