Stiacciatasweet focaccia from Florence

Recipe for breadmaker, dough cycle

250 gr bread flour
70 gr sugar
50 gr butter, softened
4 gr SAF yeast
2 egg yolks
50 gr candied peel
a pinch of cinnamon
a pinch of salt
1/2 cup lukewarm water
confectioners' sugar, for decorating

At the end of the dough cycle, deflate the dough and put it in the fridge, in an airtight container, overnight.
Deflate the dough again and fold it a coulpe of times.

Grease a baking pan (about 30 cm in diameter) and stretch the dough in the pan. Let dough rise, about 4 hours at 25 degrees Celsius. When the dough has doubled in volume, put it in the oven, 180 degrees Celsius, for 30 minutes approximately.
Serve with confectioners' sugar and jam or chocolate spread.