Next-Level Italian Focaccia

Step 1: Make the Preferment

• In a small bowl, mix 200g of room temperature water, 200g of the strong white bread flour, and ½ sachet of fast-action dried yeast.
• Cover the bowl and let it ferment at room temperature for 12-24 hours. This will develop flavour in the dough.

Step 2: Prepare the Dough

• Tip the fermenting preferment into a large bowl and add 225g of tepid water.
• Stir with a spatula to combine, making sure there are no dry bits of flour left.
• Add 400g of strong white bread flour and the remaining ½ sachet of fast-action dried yeast. Stir everything together to form a rough dough.
• Cover the bowl and leave to rest for 30 minutes to 1 hour.

Step 3: Add Salt to the Dough

• Sprinkle the 10g fine salt evenly over the dough.
• Wet your hand with water and scrunch the dough to mix the salt in completely.
• Cover the dough and leave to rest for 20-30 minutes.

Step 4: Stretch and Fold the Dough

• Wet your hands and stretch the dough from one side, folding it back over itself. Repeat with the other side of the dough.
• Curl the dough around itself to form a smooth, taut ball.
• Cover the dough and leave to rest for another 20-30 minutes.
• Repeat the stretch-and-fold process twice more, then leave the dough to prove for 2-3 hours, or until it’s risen by about 40%. The dough should feel bubbly and soft to the touch.

Step 5: Oil the Baking Tray and Shape the Dough

• Drizzle 2 tbsp olive oil into a deep, roughly 20 x 30cm baking tray.
• Scrape the dough onto the oiled tray, stretching it and folding it over itself to incorporate the oil.
• Keep working the dough until it’s fully oiled and cohesive.
• Cover the tray and leave to prove for 2 hours at room temperature, or up to 48 hours in the fridge for a better flavour. If refrigerated, remove from the fridge 1 hour before baking.

Step 6: Roast the Garlic

• Preheat the oven to 230°C (210°C fan)/gas 7.
• Slice the top off the garlic bulb to expose the cloves.
• Drizzle with 1 tsp olive oil, sprinkle with salt, and wrap the bulb in foil.
• Roast the garlic in the oven for 25 minutes.
• Once cool enough to handle, slip the garlic cloves out of their skins.

Step 7: Shape the Dough in the Tray

• Stretch the dough to fit the entire tray evenly.
• Dimple the surface of the dough using your fingertips.
• Push the roasted garlic cloves and rosemary leaves deeply into the dough, evenly spaced.
• Drizzle with 1 tbsp olive oil and dimple the dough again to create oil pockets.

Step 8: Bake the Focaccia

• Scatter the dough with 1 tsp sea salt flakes.
• Give the dough one final poke to create some indentations.
• Bake for 25-30 minutes until the focaccia is puffed up and deep golden in colour.
• Remove from the oven and drizzle with the remaining 1 tbsp olive oil.

Step 9: Cool and Serve

• Allow the focaccia to cool for at least 40 minutes before cutting into it.
• Best eaten straightaway but will keep for up to two days in an airtight container. Enjoy!