Chunky rosemary focaccia

Instructions

1. Start by making the poolish (see Note) in advance. Combine the yeast and water in a stand mixer bowl with the dough hook fitted. Mix well to dissolve the yeast, then add the bakers flour and knead to a shaggy dough. Cover with plastic wrap and allow to proof for 2 hours at room temperature, or until tripled in size. The poolish can be used immediately, or the following day if required. To make the dough, add 130 ml water to the poolish with the additional 2 g yeast. Mix on low speed for 2 minutes to combine. It may not combine completely, but that’s ok, there’s more mixing to be done.
   
2. Add the plain and bakers flour and mix on low speed until just combined. Scrape the bottom of the bowl well and mix for a further 2 minutes on low speed to ensure that everything is evenly mixed. Check the dough after mixing to ensure there are no lumps of flour. Cover the bowl with a plate or plastic wrap and rest at room temperature for 1 hour.
   
3. In a small bowl, dissolve the salt into the water. After the dough has rested for 1 hour, mix on low speed and gradually stream in the salted water. Increase the speed of the mixer to medium and mix until the dough is shiny and pulls away from the sides of the bowl.
   
4. To test if the dough is ready, pinch a small handful and stretch it gently. The dough is ready when you can make a thin window that you can read a newspaper through. If it tears easily, return the dough to the bowl and continue to knead.
   
5. Grease an extra-large container with 2 tbsp olive oil. Turn the dough gently into the container, then perform the first stretch and fold. To perform the first stretch and fold, take one edge of the dough in your fingers and gently stretch it up out of the container to gently lengthen, then fold it over the bottom of the dough. Repeat with the opposite edge of the dough, and then again with the other two sides. It should resemble a small envelop or package.
   
6. Cover the dough and allow it to rest for 1 hour at room temperature. Perform a second stretch and fold, then allow the dough to rest at room temperature for a further hour.
   
7. Grease a large baking tin (35 cm x 24 cm x 5 cm) with 2 tbsp olive oil, then sprinkle the base of the tin with semolina. Gently tease the corners of the dough into the corners of the tray but only as much as the dough will allow. Never force a dough to do something it won’t do readily, persisting beyond its capacity will only tear and deflate all of the gluten and activity that you’ve spent hours developing.
   
8. Place the tray into your oven with the light on and a dish of hot water in the bottom to serve as a makeshift proofer. Allow to proof until the dough is light, jiggly and you can see large bubbles forming on the surface. This process will vary in time, depending on the temperature of your home and could take anywhere from 1-3 hours. To speed the process up, replace the dish of hot water, as it cools. When the dough is ready to bake, remove it from the oven and heat the oven on to its hottest setting, around 250˚C (fan-forced).
   
9. While the oven is preheating, gently get your hands underneath the dough and once again coax it out to the edges of the tray. Pick the rosemary leaves and combine in a small bowl with 2 tbsp olive oil. Use your hands to spread the rosemary over the top of the focaccia along with the olive oil, then spread your fingertips apart and dimple the dough all over. Lastly, sprinkle the sea salt flakes evenly over the dough.
   
10. Bake for 15 minutes or until deep golden-brown. It’s important to aim for a darker crust here as underbaking the top will likely mean that the base is also underbaked and gummy and not a delicious texture to eat.
    
11. After removing from the oven, very carefully use a spatula to lift and slide the dough onto a cooling rack. This will stop the base from sweating while cooling and maintain a crisp crust. Allow the focaccia to cool completely before slicing. Slicing while hot before the crumb is set will make the cut edge gummy and unpleasant to eat.

• A poolish is a preferment that adds depth of flavour and improves the texture and shelf life of the final bread, think of it as sourdough light. This could be prepared the day before mixing your dough and popped into the fridge immediately after mixing. By the next day it will be perfectly ready to use.
  
• Best enjoyed on the day of baking, although it can be warmed in a moderate oven for 5-8 minutes for two to three days afterwards.