This forcaccia is good by itself but also makes the BEST sandwich. If you have any rosted veg, olives, cheese, ham or any left over sunday roast - make it into a focaccia sandwich.... you will not regret it!!!! You can even save some gravy to dip your sandwiches in.
For the dough
600g lukewarm water (24 °C)
5g active dry yeast
800g Plain flour
12g salt (I use Maldon)
30g extra-virgin olive oil, plus more for pan and finishing
For the brine (to use just before baking)
60g lukewarm water
Mix water, yeast, and honey to dissolve then add flour and salt together to combine and then add yeast mixture and olive oil. Stir until just incorporated, then cover and rest. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.
Once the dough mixture is ready, generously and evenly spread oil onto a baking sheet with sides (18X13 inch/46X33 cm).
Release the dough gentle from the sides of the into the baking tray. Add some addtional oil on top of the dough. Gently pull the edge of the dough towards to corner of the baking tray - the dough will spring back so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.
Dimple the dough all over with your fingers (you can make it quite deep as it will spring back a little).
Pour the brine (salt and water mixture, make sure the salt is dissolved) over the dough to fill dimples. Proof for another 45 minutes until the dough is light and bubbly.
30 minutes into this final proof, preheat oven to 235°C (450°F). If you have a baking stone, place it on rack. Otherwise make sure your oven is pre heated to temperture.
I like to sprinkle the focaccia with rosmarry and a crack of black pepper just before it goes into the oven.
Bake for 30 minutes until the bottom crust is crisp and golden brown.
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