Ingredients

For the sponge:

• 380 ml water
• 200g strong white flour
• 10g fresh yeast

For the final focaccia:

• 200g flour
• 10g sea salt

Tools

• Titanium Chef KVC7300S

Method

For the sponge:

1. For the sponge, simply mix together the water, 200g of flour and 10g of fresh yeast in a clean bowl.
2. Cover the bowl with cling film and place into the fridge overnight.

For the sponge:

1. For the final dough, add the sponge to the bowl of the mixer along with the remaining 200g of flour and the sea salt.
2. Using the dough hook attachment, knead the dough initially on speed 3 for approximately 5 mins before gently increasing the mixing speed. The total mixing time will be approximately 12 to 14 minutes. The dough will appear super wet, but as the dough is kneaded, the elasticity in the dough will develop. When ready, the dough will come away cleanly from the side of the mixing bowl.
3. In order to build strength within the dough, it's necessary to incorporate a series of stretches and folds. Transfer the dough from the mixing bowl to a well-oiled rectangular dish to facilitate this.
4. Leave the dough to rest for 20 minutes. Stretch and fold the dough. Then leave for a further 20 minutes before stretching and folding the dough again. The dough must be stretched and folded three times with 20 minutes of rest between folds. This process of stretching and folding helps to build strength within the dough. Following the third stretch and fold, leave the dough to prove for a final 30 minutes.
5. After 30 minutes, turn the dough out onto a well-oiled baking tray. To shape the dough, press it with your fingertips to flatten it, slowly working it out like a pizza base. Try not to force or rip and tear the dough with your fingers. The dough has a natural tendency to shrink and bounce back. This is simply the gluten into the dough contracting; therefore, it's best to work the dough in stages.
6. Roughly shape the piece of dough, place it to one side and allow it to rest. The dough only needs 30 seconds to a minute to rest to allow the gluten to relax.
7. Continue pressing and forming the dough until it's about 1cm thick. The dough should fill the baking tray. Before baking, top each focaccia with sea salt—Preheat the oven to 240°C/400°F/gas mark 7. Bake the focaccia for about 15-20 minutes, until lightly golden.

Chef's Notes

1. This is a super hydrated dough that has a total hydration of 95%. For this dough I strongly recommend the use of a mixer due to the intense kneading that is required. For this dough it is necessary to prepare a sponge (preferment) the night before you intend make the dough.