Focaccia Part 2

We're going to finish making the dough for the fluffy focaccia bread today.

My starter from yesterday looks like this:

Measure 300g bread flour:

Followed by 300g typo 00 flour:

And 400g water at room temperature:

Add 5g of salt to the water:

Stir the salt in the water to dissolve it, and then add it to the flours and starter:

Mix until a dough forms:

Cover the container, and let it rise at room temperature for six hours:

Do the first set of folds with wet hands. First left fold:

First right fold:

Then far fold:

Then near fold:

Cover it and let it rise for an hour:

Second left fold:

Second right fold:

Second near fold:

Second far fold:

Put a quarter cup olive oil in a deep baking cloche:

Put the dough in the oiled pan:

Sprinkle its sticky face with fresh rosemary:

And sea salt crystals:

Then drizzle a little olive oil on the dough and dimple its face to hold the oil:

Bake it at 450 degrees for 30 minutes covered then uncovered for 20 minutes.

Let the bread cool off completely on a rack before enjoying it.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.