EPIC OVERNIGHT FOCACCIA

Makes 1 flatbread One of the most popular recipes in my previous book was the Overnight Ciabatta. I think this focaccia might give it a run for its money. The bubble activity is wildly exciting. So too is opening the oven door to a gust of Italian air that smells of rosemary, olives and hot buttered bread. Accept nothing less than a buffed-bronzed crust that’s audibly crisp.

• 300g stoneground white bread flour

• 200g Tipo 00 flour (refers to the fine-milled quality of Italian wheat flour) or cake wheat flour

• 1¾ tsp fine salt

• 500ml water, tepid

• 2 tsp Anchor Instant Yeast

• 1 tsp caster sugar

• 60ml extra-virgin olive oil, plus extra for drizzling

• 30ml melted butter for finishing, plus extra for greasing

• sea salt flakes

FOR THE SALAMOIA

• 30ml extra-virgin olive oil

• 30ml water, room temperature

• 2-3 sprigs rosemary, leaves picked

1. Sift the bread flour, Tipo 00 flour and salt together in a mixing bowl.

2. Place the water, yeast and sugar in a jug. Whisk together then set aside for 10 minutes until creamy-looking. Add 1 tablespoon of olive oil and whisk to combine.

3. Add the wet ingredients to the flour; mix vigorously to incorporate. Drizzle 2 tablespoons of olive oil into a large mixing bowl. Scrape the dough into the bowl, then turn gently to coat. Cover and chill overnight. Bring the dough to room temperature before continuing.

4. Grease the base and sides of a 35cm roaster with butter, then drizzle over 1 tablespoon of olive oil, spreading it evenly over the base.

5. Using a fork, working from the outer edges, scrape the dough upwards and over towards the centre. Turn the bowl slightly, then repeat the lift-and-folding action in increments of eight to complete a full circle. Cover and rest for 1 hour. With wet hands, scrape the dough into the roaster, stretching it gently into the corners. Cover with a tea towel; place in a warm spot to proof until doubled in size, 2-3 hours.

6. Preheat the oven to 230ºC.

7. To make the salamoia: Whisk the oil and water together to emulsify. Add the rosemary and stir through.

8. Dimple the dough lightly with your fingertips. Pour the salamoia over the surface and scatter with sea salt flakes. Bake for 30-35 minutes, covering the top with foil for the last 5-10 minutes of the cooking time if it darkens too quickly.

9. Transfer to a wire rack to cool slightly. Brush with melted butter just before serving.