Foccacia Bread

• annokset: 2 full size pans

Ainekset

4 1/2 warm water

9 cups hg flour

2 T yeast

2T diastatic malt

2T E v o o

1T kosher salt

Ohjeet

Place yeast and warm water and diastatic malt in a bowl to prove yeast. Add high gluten flour and salt and mix for 10 minutes. Place in a cover container and cold ferment 24 to 48 hours bench proof on half sheet pans with 2 tablespoons of olive oil on each proof to double in size and then add toppings and seeds and bake at 375 for 25 to 30 minutes