Ingredients
10 kg  Forte / Forte Oro / Super / Farina 100% Grano Italiano flour (white bread flour)
8.5 l  Water 85%
100 g Salt 1%
120 g Malt 1.2%
120 g Sugar 1.2%
900 g Olive oil 9%
100 g Yeast 1%
Final dough temperature 26-27° C
 
Directions
Mix all the ingredients with the exception of 2.5 liters of water, for 5 minutes in 1st speed 7 minutes in 2nd speed, leaving the machine in 2nd speed add the remaining water slowly and several times. Leave the dough to rest for about 25 minutes. Form "strand type" shapes weighing 1 or 2 kg. The weight depends very much on the final size you want to obtain and put them in the pizza crates with the highest edges. Let rise for 1 or 2 hours and spread the mash on the baking boards and stretch them a little at a time with your hands. Once the ke focaccia is spread, grease the top with olive oil and put some salt on the surface.
Bake without steam at high temperature. Cooking time about 20/25 minutes.