Buns and Small Focaccia

Knead all the ingredients until you obtain a smooth and homogeneous dough.

Let the dough rest for 10 minutes, then shape it into 120 g balls. Spray the surface lightly with water and decorate with seeds of your choice.

Place the dough in a proofing chamber at a temperature of 30°C and 75% humidity for approximately 60 minutes.

Bake with initial steam at a temperature of 200°C for approximately 15–20 minutes.

Knead all the ingredients until a smooth and uniform dough is achieved.

Let the dough rest for 10 minutes, then shape it into 50 g balls, place them on a previously oiled baking tray, and oil the surface.

After 30 minutes, press the small focaccias with your fingers, oil them again, sprinkle with coarse salt, and let them rise for an additional 30 minutes.

Bake at a temperature of approximately 220°C for about 15 minutes.