Rosemary and Thyme Focaccia with Poolish

Instructions

1. 1

   *Cooking time: 25 minutes* *Serving: 8-10*

2. 2

   In a medium-sized bowl, combine the bread flour, warm water, and active dry yeast. Stir until well combined. Cover the bowl with plastic wrap and let it sit at room temperature for 8-12 hours or overnight.

3. 3

   In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for a few minutes until it becomes foamy.

4. 4

   Add the poolish to the bowl and mix well.

5. 5

   Gradually add the bread flour and salt to the bowl, mixing until the dough comes together.

6. 6

   Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

7. 7

   Drizzle olive oil into a clean bowl, place the dough in it, and turn the dough to coat it with oil. Cover the bowl with plastic wrap and let it rise in a warm place for 1-2 hours, or until the dough doubles in size.

8. 8

   Preheat your Rational Combi steam oven to 220°C (425°F).

9. 9

   Oil a baking sheet generously with olive oil.

10. 10

    Gently transfer the risen dough onto the prepared baking sheet. Gently stretch and press the dough to fill the entire sheet, allowing it to be about 2.5 cm (1 inch) thick.

11. 11

    Press your fingertips all over the dough, creating dimples.

12. 12

    Drizzle olive oil over the top of the dough, making sure to fill the dimples.

13. 13

    Strip the leaves off the rosemary and thyme sprigs, and scatter them over the dough. Sprinkle with coarse sea salt.

14. 14

    Place the baking sheet in your preheated Rational Combi steam oven and bake for about 20-25 minutes or until the focaccia turns golden brown and sounds hollow when tapped on the bottom.

15. 15

    Remove the focaccia from the oven and let it cool for a few minutes before slicing.