ad. Same-day Focaccia in the @oonihq Halo Pro Spiral Mixer 💛 The Halo Pro has a dough hook that rotates, a stationary breaker bar, and a bowl that spins - this trio creates a motion that mimics traditional hand-kneading. The gluten development you can achieve in this mixer is unmatched… just look at that super fluffy and airy crumb! My favourite features on the Ooni Halo Pro: •intuitive digital interface for precision speed settings and a timer •removable breaker bar which helps to keep dough anchored and not climbing up the hook •a plastic cover which keeps dry ingredients from escaping the bowl. The cover also has a handy spout for adding in liquid •whisk and beater attachments for all my other baking needs •a 5 kilo bowl capacity! •it even has a light - how fancy?!💡 Tips for mixing focaccia in the Halo Pro: •Start with 250ml slightly warm water, 500g bread flour and 1.5 teaspoons of instant yeast. •mix the remaining 170ml slightly warm water with 1 teaspoon honey (or sugar) and set aside. •mix on low speed (10%) for 4 minutes. •turn the speed up to medium (40-45%) and add in the remaining water in 4-5 increments. The dough will break apart after each addition. Wait until the water has absorbed and the dough has come back together before adding next increment. •add in 2 teaspoons fine sea salt with the last increment of water, let that come together and then add in 1 tablespoon of extra virgin olive oil. Crank the speed to 60% for 2 minutes. The rest of the instructions for my same-day focaccia recipe can be found in the first post on my page. You can skip the stretch and folds steps because the Halo Pro has done all the gluten development for you - start from the step where you leave the dough in the bowl to rest for 1-1.5 hours. You can find out more about the Ooni Halo Pro by clicking the link in my bio 💛 #ooniambassador #ooni #halopro