Method

Activate Yeast:

1. In a mixing bowl, combine the cold water and yeast.
2. Add sugar and olive oil, whisking thoroughly until the yeast is dissolved.

Combine Ingredients:

1. Gradually add the flour and salt to the yeast mixture.
2. Mix until a cohesive dough forms.

First Rest:

1. Lightly dust a surface with flour and knead the dough gently.
2. Perform a stretch-and-fold technique to develop gluten, creating “gluten nests.”
3. Let the dough rest for 10 minutes to fully absorb the water and flour.
4. Knead again, forming a smooth surface on the bottom.

Proofing:

1. Lightly oil the bottom of a metal bowl and place the dough inside. Cover with cling film.
2. Allow the dough to proof for 1.5 hours, folding it every 30 minutes to develop elasticity.

Shaping the Dough:

1. Divide the dough into two portions.
2. Generously oil a metal pan, then press each dough portion into the pan using your fingers to create dimples.
3. Repeat the dimpling process every 30 minutes until the dough fully covers the pan.

Toppings:

• Focaccia 1:
  • Drizzle with olive oil.
  • Top with rosemary and sea salt.
• Focaccia 2:
  • Drizzle with olive oil.
  • Add sprouts, garlic confit, and blue Stilton cheese, gently pressing the toppings into the dough.

Baking:

1. Preheat the oven to 240°C.
2. Bake the focaccia at 240°C for 15 minutes.
3. Reduce the temperature to 170°C and bake for an additional 10 minutes.

Final Touch:

• For Focaccia 2, garnish with confit tomatoes, extra Stilton cheese, and freshly chopped chives.