(Makes 8 portions)
500g Strong White Bread Flour
500g 00 Pasta Flour
2g Dried Instant Yeast
700g Tepid Water
25g Fine Sea Salt
40g Extra Virgin Olive Oil
In a large mixing bowl or even better bowl of a stand mixer combine both flours, yeast and the water , mix roughly for a minute or so, cover then set aside in a warm place for 30 minutes.
After 30 Minutes add the salt and olive oil and mix thoroughly either by hand or with a dough hook attachment on a stand mixer. Cover again and leave in a warm place for another 30 minutes, after 30 minutes has elapsed use wet hands to stretch and fold the dough over onto itself. Repeat this process two more times (waiting 30 minutes between each folding session).
Find an oven dish or baking tray that is at least 2 inches deep and lightly oil with more extra virgin olive oil. Remove your dough from the mixing bowl and place into your oiled tray and try to evenly stretch it to the shape of the tray, lightly oil the top of the dough and cover loosely with cling film, place into a refrigerator overnight to prove slowly. The next day remove the dough and if desired at this stage you can add toppings such as finely chopped garlic, herbs and loads of flaky sea salt. Leave the dough in a warm place for 1-2 hours until doubled in size.
Preheat your oven to 210c , before you put the focaccia in the oven use oiled fingers to dimple the loaf (don’t be shy) , whack in the oven and bake for 25 minutes . Cooking times may vary depending on your oven but if in doubt leave it in the oven longer as its pretty hard to overcook this. Drizzle with more olive oil immediately after removing from the oven.
Once baked it is VERY important to remove from the baking tray or dish straight away & let the bread cool for at least an hour before cutting/eating.
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