Focaccia recipe - yeast

Method

• For the Biga: dissolve the yeast in the water then mix with the flour until all the flour is absorbed.
• Cover and leave in a cool place overnight.
• Longer fermentation will give a more complex flavour and add a little acidity to the bread.
• In this case you can refrigerate the biga and leave it for up to 72 hours.
• For the dough: this bread requires a hot oven but the long bread making process will give you plenty of opportunity to build your fire.
• The ideal oven will be at 230C/450F falling slowly.
• Build up the fire until the oven is at an even 230C/450F which will take about 60 minutes.
• When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
• Keep the door shut to keep the heat in the oven.
• Mix together the water with the malt extract, one third of the olive oil and the yeast.
• Mix the salt with the flour then add this to the biga along with the liquid.
• Mix together with your hands until you have a soft, sticky dough.
• Don't panic at the stickiness of the dough at this stage.
• Knead the sticky dough on a clean surface, resisting the temptation to add more flour, until it is silky, smooth and springy.
• You may get messy to start with but stay with it.
• Tip the remaining olive oil on to a lipped tray and rub it so that the tray is coated.
• Place the kneaded dough on to the tray.
• Cover with clingfilm and leave for 1 hour in a warm place.
• Pat the dough out into a rectangle in the oiled tray and fold it over in thirds giving a little stretch in each direction.
• Flip the dough over so that the seam faces downwards.
• This stretching and folding helps to create an open texture in the bread and incorporates more oil.
• Cover again and then repeat this patting out and folding every 30-40 minutes another 3 times.
• Each time you are gently stretching and folding the dough rather than knocking out the gas.
• The dough will become huge.
• Cut the dough into three equal pieces taking care not to lose too much gas in the process.
• Dimple the surface with your fingertips to gently flatten and expand the breads, each should measure about 30x20cm/12x8".
• Cover the dough and leave for another 15 minutes.
• Drizzle with a little more olive oil and sprinkle coarse sea salt over the surface then make deep impressions with your fingertips.
• At this stage you can add any other toppings but keep it simple eg rosemary, sage, pitted olives or sesame seeds are all traditional toppings.
• Open the oven door and use your well-floured wooden peel to place the dough directly on to the floor of the oven.
• Shut the door and bake for 12-18 minutes or until the upper surface is a deep golden brown.
• Open the oven door and use your wooden peel to take the loaves out and leave them to cook on a wire rack.
• This is delicious served with a fish soup and salad or with roast chicken, roast summer veggies and rocket salad.