Time: 1 ora
Difficulty: Facile

Ingredients for 4 people

For L’dough
500 g Mix FibrePan
370 g of water

18 g fresh yeast

70 g Extra virgin olive oil

12 g fine salt

Setting up Bread Machine
Programme 18
Gilding /
Forma /
Duration
Procedure
Insert the water and the crumbled yeast into the PAGNOTTA container, select the 18 program and press START. After about one minute add the mix, add for 3 or 4 minutes, then add the oil and salt as the last ingredient when all the others are well incorporated.
The dough lasts a total of 27 minutes: about halfway through check its consistency, which must be quite spongy.
Finished the dough begin 3 stages of rising of 40 minutes 1. After 2 hours and 27 minutes, at the end of the program, remove the container and spill the dough on a dusted cutting board with fine rice flour,Divide into 2 parts and roll out the dough on a baking sheet lined with baking paper forming a circle with a diameter of 26 cm.

Preheat the oven to 230° and cook the focacce greasing well with oil the surface of the dough, cook for 10 minutes on a baking sheet lined with baking paper.

After the first 10 minutes of cooking lower the oven to 180° and finish cooking the focaccia for another 10 minutes.

After cooking, remove the baking pan from the oven and let cool at room temperature, when it is cold, open the focaccia in half and stuff with bacon and mozzarella and put in the oven for about 5 minutes at 200°.