One simple change that gives focaccia more flavour: use a preferment and a slow, cold prove

# Overview This Good Food piece explains one clear change that improves homemade focaccia: introduce a preferment and give the dough time to develop in the fridge. The method focuses on flavour development rather than complicated technique. The result is focaccia with a chewier crumb, oily pockets on the surface, and concentrated bursts of sweet roasted garlic.

# The one trick: preferment plus slow cold proving A preferment (sometimes called a poolish) is mixed the day before. The recipe uses 200g strong white bread flour, half a 7g sachet of fast-action yeast, and 200g room-temperature water. Ferment this mixture for 12–24 hours. The preferment adds complexity to the dough without extra ingredients or special equipment.

# Step-by-step highlights

• Build the preferment first and leave it to ferment 12–24 hours.
• Combine the preferment with the remaining flour, yeast and 225g tepid water to make the dough. Rest 30–60 minutes.
• Add fine salt after the first rest (salt slows gluten formation). Scrunch it through the dough using wet hands and rest again.
• Use stretch-and-folds rather than kneading because the dough is wetter than typical bread dough. Do several rounds until the dough becomes glossy and elastic.
• After initial proving (about 2–3 hours at room temperature), transfer the dough to a well-oiled deep tray (roughly 20 x 30cm), incorporate oil by stretching and folding directly in the tray, then prove at room temperature for 2 hours or in the fridge for up to 48 hours.

# Toppings and finishing

# Practical timeline and yields

• Preferment: 12–24 hours (start the day before for best flavour).
• Dough mixing, stretch-and-folds, and initial prove: about 3–4 hours total before tray proof.
• Tray prove: 2 hours at room temperature or up to 48 hours in the fridge (remove 1 hour before baking).
• Baking: 25–30 minutes at 230°C (210°C fan/gas 7).
• Cooling: at least 40 minutes. Serves 12. Keeps up to two days in an airtight container.

# Variations and practical notes

• Treat the dough like a pizza base for other toppings: olives, thinly sliced red onion, cherry tomatoes, or a drizzle of pesto after baking.
• Use fine salt in the dough and flaky sea salt on top for contrasting textures.

This approach requires time but little extra technique. The preferment and slow cold prove are the specific, repeatable changes that produce a more complex-tasting focaccia without changing the core ingredients much.