Fresh Focaccia with Rosemary and Olive Oil

Serves 4  (depending on if you can wait to share it!)

Ingredients

For the Pre Dough:
85g cold water
115g wholemeal flour
2g fresh yeast

For the Dough:
500g Flour
400g Water
80g Mudbrick Extra Virgin Olive Oil
15g Sugar
10g Salt
20g Fresh Yeast

Method

The day before:

1. Mix together all pre-dough ingredients in a bowl, cover, leave in the fridge until tomorrow.

On the day: 

1. Mix your pre-dough, water, sugar, and Mudbrick Extra Virgin Olive Oil together
2. Add the flour and mix with a bread spatula (or large spoon) until a loose dough forms (this should take around 10 – 15 minutes).
3. Leave to rest in the bowl for about one hour
4. Pre-heat your oven to 220 C
5. Oil your baking tray and place a sheet of baking paper on the bottom
6. Scoop the dough onto the tray and leave to prove (grow) until it has doubled in size
7. Generously pour Olive Oil on top of the dough and massage into the dough
8. Push your fingers into the top of the dough, this will create the dimples and air bubbles typical to
   focaccia
9. Add your fresh rosemary (or any other toppings that you would like)
10. Bake in a pre-heated oven at 220 C for 10 minutes
11. Turn down the oven to 180 C to finish baking for about 20 – 30 minutes, depending on the size of your
    dough
12. Wait at least 10 minutes before eating, best served with olive oil and Chardonnay 🙂