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 apreferment (sometimes called apoolish) 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 aspongy, almost cake-like texture, but true focaccia has abit 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