Onion focaccia

METHOD

POOLISH

1. Mix the flour, water and raising agent by hand in a bowl; knead until a lump-free dough is produced.
2. Leave to ferment for 12 hours in the cold (4 to 8 degrees Celsius).
    

THE DOUGH

1. Mix the wheat flour in a bowl with the salt, instant raising agent, powdered onion and poolish. Stir and add the water in little by little until a smooth dough is achieved. Remove the dough from the bowl and place it on a flour-covered table. Knead for 25 minutes until a mild, elastic dough is formed. If you mix it in a dough mixer or blender, make sure it reaches the 'gluten' stage (stretching out a dough ball to create an ultra-thin elastic layer).
2. Make 500 g buns and place them in olive oil-greased round moulds. Cover the moulds with cling film (not in contact with the dough) and ferment in the cold (4 to 8 degrees Celsius) for 12 hours.
3. Remove the moulds from the cold and leave to ferment for about 2 hours, or until the dough has filled around three quarters of the mould.
4. Preheat the oven to 250 degrees Celsius for 15 minutes. Take some olive oil and spread it gently on the doughs. Add some coarse salt and bake the dough in the oven for 25 minutes. Make sure to apply steam for 10 seconds to the doughs once inside the oven (or spray some water from a dispenser). Reduce the oven temperature to 200 degrees Celsius immediately after putting the moulds in.
5. Leave to cool and remove from the mould.
    

RECOMMENDATIONS

1. Accompany this bread with thyme or rosemary infused butter.
2. Put them in the oven for two minutes at a minimum 220 degrees Celsius before eating.