Pour the preparation from the bag into a bowl, add 120 ml of water and 2 tablespoons of oil. Mix with a fork and then with your hands until you get a homogeneous paste. Divide the dough into 2 parts. Oil a pan with a diameter of 24/26 cm. Roll out the first dough with a rolling pin (or first with your hands and then with the help of a glass), giving it a round shape and place it in the pan. Fill with the filling you have chosen. Roll out the second dough and cover. Seal the edge well with the help of your fingers or the prongs of a fork. Cook over medium heat for 4 minutes with the lid on. Slide the focaccia onto a plate, add a teaspoon of oil to the pan and cook the focaccia on the other side for 4 minutes, always with the lid on.
WHEAT flour, potato starch, leavening (diphosphate, sodium hydrogen carbonate), salt, corn starch.
made in pan
250 g / 309 g
18 / 90