Recipe for memory keeping:
Focaccia (4pcs / abt 200kcal per bread)
*Grist-mill 60%
*Bake king 40%
*Water 120g
*Salt 4g
*Saf Instant Dry Yeast 2g
*Olive Oil 5g
Kneading > 1st proofing 40mins > dividing/bench time 15mins > shaping > 2nd proofing 45mins > 210 deg for 10mins
Looks like use tomato juice to make also nice...=)
