1/2 Cup all purpose flour
1/2 cup water, room temperature
1/4 Teaspoon Instant or rapid-rise yeast
2 1/2 cups all purpose flour
1 1/4 Cups water, room temperature
1 Teaspoon instant or rapid-rise years
2 Teaspoon Kosher salt
1/4 Cup Extra Virgin Olive Oil
2 Tablespoon Chopped Fresh Rosemary
METHOD For the sponge ; Stir all ingredients in a large bowl until well combined. Cover for 6 hours at room temperature (up to 24 hours)
For the dough; stir flour, water and yeast into the sponge with a wooden spoon until well combined and cover for 15 minutes, using the auto-lyse method. (You let the dough rest without any salt which facilitate the rising process).
Stir 2 teaspoon of salt into the dough, until fully incorporated. Cover the bowl tightly with plastic and let the dough rest for 30 minutes.
Using a Scraper, fold the dough over itself by gently lifting and folding edge of the dough toward the middle. Repeat this exercise 6 more times. Cover the dough and let it rest for 30 minutes.
Repeat the folding method once more and let the dough rest once again for up to 1 hour.
Deflate the dough and roll it to fit a large metal sheet pan – Brush the pan with olive oil and place the dough to cover the entire surface. Using your fingertips, gently press the dough to fit into the corners of the pan. Using a fork, you can poke the surface of the dough 20-25 times. Sprinkle with Kosher Salt, the Rosemary and the remaining olive oil.
Let the dough rest once again for 15 minutes.
Bake the focaccia for 25 – 30 minutes until very crispy.
When baked drizzle some more olive oil and let the bread rest for 30 minutes.