Focaccia (Poolish)

Alyana A

Quick, foolproof focaccia recipe - perfect for any occasion!

Prep Time 2 hrs

Cook Time 25 mins

Course Side Dish

Cuisine Italian

Servings 1 slab

Use a kitchen thermometer for the water, pour over the flour and yeast, combine until all the flour is hydrated. Cover with cling film and set aside at a warm area for approximately 1 hour or until it has doubled in volume.

Oil an oven roasting tray (37x26.5x5cm) or (14½x10x2inch), set aside.
Place all the ingredients in a mixer bowl, fitted with a dough hook attachment. Start on a low speed for 2 minutes, then turn to medium-high speed and knead for approximately 7 minutes or until the dough is smooth and it no longer sticks to the sides of the bowl.
Ways to check the dough is ready (see notes)
Transfer dough in a greased oven tray, let rest for 5 minutes. The dough needs to rest before starting to stretch it out to cover all the corners of the tray.
Once the dough is relaxed, stretch gently by pushing it starting from the middle of the tray, pulling it all the way to all the corners and sides of the tray. Cover with cling film and let it rise in a warm area for approximately 20 minutes or until doubled in volume.
Preheat the oven at 220°C fan-forced (425°F)
Drizzle a generous amount of olive oil on the dough and rub all over the surface (this prevents the dough sticking to your fingers when making "dimples")
Make dimples all over the surface of the dough and top with sea salt, herbs, and whatever your heart desires.
Place in the oven and bake for approximately 20 minutes or until brown. Let it sit in the tray for at least 5 minutes before removing.

Using a thermometer is highly recommended as the temperature in the recipe is vital for immediate yeast activation. This will make it quicker for your pre-ferment to rise. If you don't have a thermometer, I advise to use cold water and make your poolish earlier in the day. I don't recommend basing the temperature on what feels like would be "warm" as this could vary from person to person.
Rest the dough before you try to stretch it out. As you take it out of the mixer after kneading it on high speed for 10 minutes - the dough will be stressed. Think of it as a person, if the person is stressed and you try to tell them to go somewhere they don't want to go - they won't go there. So this is exactly the same as how any dough behaves before you try to do any shaping to it.
The brand that I used for yeast is by Bakels.

WAYS TO TELL YOUR DOUGH IS READY

Windowpane test - grab a small amount of dough and lightly stretch it out with your fingers. If you can stretch it without it breaking easily and you can see through the dough, it is ready.
The dough is not sticky but it should feel tacky.
The dough is smooth on the surface.

Keyword bread, focaccia