Place water in mixer bowl and melt the yeast
Then add 70% of the flour at slow speed
After 2 min add the salt
After 3 min add the rest of the flour
Mixing for 5 min then add gradually the oil
Until the dough will be nice and smooth
Total mixing time should be 15 min
Place the dough on the table and divide in the desire size
Place the dough balls in trays and brush lightly with oil
Let ferment in the cooler at 40 degrees F for min 24h (going up to 72h)
For the focaccia take the dough ball and re-ball it
Place back in the dough box and let proof at room temp until is double of the size
Can this recipe be made in smaller quantities for a home baker? !! Thanks