Current Focaccia Recipe
2 g dried yeast 100 g flour tippo 00 150 g water
Mix and keep in fridge for at least 8 hours
Pre Ferment 250 g semolina 650 g flour tippo 00 550 g water 50 g olive oil 20 g salt
Mix, lightly knead and keep in fridge for about 12 hours.
Generously oil a sheet pan and sprinkle with some course salt. Stretch the dough into the pan, letting it rest for 20 minutes, stretch into the edges.
Drizzle the dough generously with more olive oil, sprinkle with course salt and oiled rosmarin needles.
Bake at 200 C for about 40 minutes.