focaccia charcuterie board

Dough Recipe 100% Flour (75% Bread Flour / 25% Durum) 66% Water 2.1% Salt 1% sugar 1% malt powder (optional) 3% olive oil 1% instant yeast Mix, fold, proof overnight, shape, proof, and bake 425F until golden. **A tip for how much dough to put into any particular pan - take the area in inches (LxW) and multiply that number by 5. That is how many grams of dough you need for that size pan.