Michael James Olive and Rosemary Focaccia Recipe

Making the Dough:

1. Combine ingredients: In a medium bowl, mix flour, 410g water (all of the water if using a mixer), starter, and salt.
2. Knead by hand: Use your hands to mix until a cohesive dough forms. Scrape down the bowl and your hands.
3. Stretch and fold: Stretch and fold the dough for 5 minutes to develop its structure.
4. Add remaining ingredients: If the dough isn’t too sticky, add the remaining water and olive oil. Knead for another 5-6 minutes. The dough will be wet and sticky, but that’s okay.
5. Use a mixer (optional): Combine ingredients in a mixer bowl. Use the dough hook on medium speed for 5 minutes. Scrape down the sides, add remaining water and oil, and mix for another 5 minutes.

First Rise:

1. Cover and rest: Cover the dough with a damp tea towel and let it rest for 30 minutes at room temperature.
2. Fold: Every 30 minutes for the first 2 hours, fold the dough. Wet your hands, grab a piece of dough, and stretch it over the middle to the other side of the bowl. Repeat 6-8 times. Cover and rest between folds.

Second Rise:

1. Cover and rest: Cover the dough and let it rest for another 2 hours at 24-26°C. If it’s too cold, place it in a warm oven with a pan of hot water.
2. Refrigerate (optional): If you want to bake the next day, cover the dough and place it in the fridge. Let it come to room temperature before continuing.

Shaping and Final Rise:

1. Prepare the pan: Line a baking tray with baking paper or olive oil.
2. Shape the dough: Wet your hands and place the dough in the center of the pan. Gently stretch and massage it into the corners. Cover and let it rise in a warm place until doubled in size and bubbly. This may take 1.5-2 hours.

Baking:

1. Preheat oven: Preheat the oven to 230°C/445°F/Gas mark 8. Place one shelf at the top and one at the bottom with a small tray.
2. Top the dough: Drizzle olive oil over the dough and press your fingertips into it. Sprinkle with rosemary and sea salt.
3. Bake: Place the focaccia on the top shelf and pour 100ml of boiling water into the bottom tray. Bake for 25-28 minutes, turning halfway through.

Cooling and Serving:

1. Cool: Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack.
2. Enjoy: Serve warm or store for a few days.

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