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Rosemary focaccia

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 8–12

By Daisy Terry
From Saturday Kitchen

Ingredients

For the poolish

  • 250ml/9fl oz warm water
  • 250g/9oz 00 flour
  • 2g dried yeast

For the focaccia

  • 166ml/5.8fl oz warm water
  • 2g dried yeast
  • 280g/10oz 00 flour
  • 12g/½oz salt

For the brine

  • 2 tbsp warm water
  • 1½ olive oil
  • pinch salt

For the topping

  • pinch sea salt
  • pinch chopped fresh rosemary

Method

  1. To make the ‘poolish’, mix all the ingredients in a bowl with your hands. Scrape the bowl down, cover with a tea towel and leave in a cool place over night.

  2. In the morning, add the warm water, yeast, flour and salt to the poolish. Mix this with your hands for a full 5 minutes, using the stretch and fold method. To do this, grab one side of the mix, stretching it upwards as far as it will allow you and then fold it back on itself, turn the bowl slightly and repeat working your way around.

  3. Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size.

  4. Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible.

  5. In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified.

  6. With oily fingers gently stretch the dough from underneath so it fills the tray, pour over the emulsified oil ensuring it covers the entire dough. Then using your fingertips prod the dough all over.

  7. Sprinkle over a generous pinch of sea salt and the rosemary. Bake at 250C/230C Fan/Gas 9 for 18 minutes or until golden brown.

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