Rosemary focaccia
An easy to make and easy to adapt Italian favourite. Here, Daisy flavours her focaccia with sea salt and rosemary but you can use any toppings you like.
You will need a 30x20cm/7x11in baking tray for this recipe.
Method
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.
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.
Oil the sides of the bowl and cover with a tea towel. Leave to rise for 2 hours or until doubled in size.
Preheat the oven to 250C/230C Fan/Gas 9.
Gently tip the dough out onto a well-oiled 30x20cm/7x11in baking tray being careful to manoeuvre it as little as possible.
In a jug, whisk the water, olive oil and a pinch of salt together until the oil is emulsified.
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.
Sprinkle over a generous pinch of sea salt and the rosemary. Bake for 18 minutes or until golden brown.
