3g fresh yeast
80g strong flour
60g warm water
Mix all of the ingredients together until smooth.
Place into a lightly oiled container covered with cling film to ferment overnight at room temperature (or at least 12 hours).
500g strong flour
15g gluten flour
20g olive oil
22g fresh yeast
280g warm water
135g Barker's Professional Caramelised Onion Breadshot
5g fresh rosemary (chopped)
Mix GROUP 1 ingredients including the Biga to develop the dough.
Once the dough has been developed add GROUP 2 and mix through until clear.
Round up the dough and place into a lightly oiled container. Allow the dough to ferment for 40 minutes.
After 40 minutes knock back the dough and allow the dough to ferment for another 20 minutes.
Turn the dough out and divide into 550g pieces. Round up and allow the dough to recover for 15 minutes.
Push the dough into the prepared baking tins and dimple the surface of the dough with your fingers.
Brush liberally with olive oil, then sprinkle fresh rosemary and flaked sea salt on top - press down again to stud the topping into the dough.
Allow the dough to prove until doubled in size.
Bake at 210ºC for approximately 12 to 15 minutes.
Brush with olive oil immediately after removing the baked focaccia from the oven. Remove from tins and place onto a cooling rack.