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For this focaccia recipe we use the indirect method. What does that mean? It means that a small amount of flour, water and yeast is taken from the main recipe, mixed and pre-fermented overnight, then eventually added when making bread the day after. It's as simple as that!
Day 1: Make the poolish: mix together water and yeast until the yeast has fully dissolved. Add the flour and mix again until there is no more dry flour. Cover and let it ferment at room temperature for 10-12 hours max.
Day 2: Pre-measure all of the ingredients. In a large bowl add the water, the fresh yeast and the poolish and mix well until the yeast and the poolish have fully dissolved. Add all the flour and mix everything for 5 minutes or until there are no more bits of dry flour and it forms a very shaggy dough.
Cover and let it rest for 1 hour.
Add the salt and the 20ml of water and give the dough few folds using the coil fold technique. Repeat this process until the dough does not stretch very far anymore, and holds its shape. Repeat this coil fold 3 more times, resting the dough 45 minutes each time.
Move the dough into a large oven dish or 32cm x 25cm x 5cm tin and rest once more for 30 minutes.
Pick the leaves from the fresh oregano and sprinkle it over the focaccia. Press your fingers into the dough to make dimples and then let it rest for another 30 min.
Turn the oven on to 230°C (fan) and place a small baking pan or a deep tray at the bottom of the oven. Once the oven has reached the correct temperature, press your fingers into the dough to make dimples again. Place your focaccia in the middle of the oven and add half a glass of cold water into the small baking pan at the bottom and quickly close the oven.
Bake for 15-20 minutes or until golden brown on top. Once the focaccia is out of the oven, drizzle some more EVO olive oil on top and let it cool down on a cooling rack for at least 1 hour before enjoying.