Set time aside for a bit of kitchen therapy and bake this classic Italian bread for a savoury treat
recipe BARNEY DESMAZERY photographCHELSEA BLOXSOME
Taking bread to the next level is all about slowing down the process – when it comes to yeasted doughs, more time equals more flavour. With this recipe, we make a preferment (sometimes called a poolish) which is the first step to adding complexity to dough. Then we take as much time over the proving as possible by cold-proving in the fridge. When the dough develops a bubbly texture, we give it even more flavour with roasted garlic cloves and sprigs of rosemary. People tend to think of focaccia as having a spongy, almost cake-like texture, but true focaccia has a bit of chew to it and that’s what you’ll achieve with this recipe. It can be enjoyed on its own as it’s so full of flavour and texture, especially with those bursts of sweet roasted garlic.
SERVES 12 PREP 25 mins plus overnight fermenting and proving COOK 50 mins MORE EFFORT V
For the preferment
200g strong white bread flour
1/2 x 7g sachet dried fast-action yeast
For the dough
400g strong white bread flour
1/2 x 7g sachet dried fast-action yeast
10g fine salt
100ml olive oil
1 garlic bulb
2 rosemary sprigs, leaves picked
1 tsp flaky sea salt
1To make the preferment, mix the flour with the yeast and 200g room temperature water in a small bowl. Cover the bowl and leave to ferment for 12-24 hrs. Don’t worry about it bubbling up and coming down again – this is just about creating flavour.
2For the dough, tip the preferment into a large bowl and pour over 225g tepid water. Stir with a spatula to combine. Tip in the flour and the rest of the yeast and mix everything together to make a rough dough. Make sure all the flour is mixed in and that there are no dry bits on the side of the bowl. Cover and leave to rest for at least 30 mins or up to 1 hr.
3Scatter the fine salt over the dough, dip a hand into water and scrunch the salt through the dough to mix it in completely. Cover again and leave for 20-30 mins.
4Wet your hands, grab the dough from one side and stretch it back over itself. Repeat with the other side – it should be very elastic. Curl the dough around itself so that it’s smooth and taught, then cover and leave for another 20-30 mins. Repeat this process twice more, then cover and leave to prove for 2-3 hrs until risen by about 40 per
