Rosemary and Thyme Focaccia with Poolish

Preparation time: 2 hours 30 minutes Cooking time: 25 minutes Serving: 8-10

Ingredients:

For the Poolish:

• 625 grams bread flour
• 625 milliliters warm water
• 1/8 teaspoon active dry yeast

For the Focaccia Dough:

• 1650 grams bread flour
• 26 grams active dry yeast
• 1000 milliliters warm water
• 20 grams salt
• 40 milliliters olive oil
• 2 sprigs of fresh rosemary
• 4-5 sprigs of fresh thyme
• Coarse sea salt, for topping

Instructions:

Preparing the Poolish:

1. 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.

Preparing the Focaccia Dough:

2. In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for a few minutes until it becomes foamy.
3. Add the poolish to the bowl and mix well.
4. Gradually add the bread flour and salt to the bowl, mixing until the dough comes together.
5. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
6. 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.
7. Preheat your Rational Combi steam oven to 220°C (425°F).

Shaping and Baking:

8. Oil a baking sheet generously with olive oil.
9. 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.
10. Press your fingertips all over the dough, creating dimples.
11. Drizzle olive oil over the top of the dough, making sure to fill the dimples.
12. Strip the leaves off the rosemary and thyme sprigs, and scatter them over the dough. Sprinkle with coarse sea salt.
13. 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.
14. Remove the focaccia from the oven and let it cool for a few minutes before slicing.

Flavor Profile: The rosemary and thyme in this focaccia lend an aromatic and earthy flavor, enhanced by the use of a poolish. The crispy exterior and fluffy interior create a perfect texture combination. The coarse sea salt on top adds a burst of savory goodness. Serve the focaccia warm as an appetizer or as an accompaniment to soups, salads, or your favorite main course.