To Be Frank Focaccia Romana With Prosciutto, Fresh Burrata, Hot Honey and Basil

Day 1 Poolish

1. Read through the full recipe, including the tips below before starting. You learn something new with every bake.
2. Make your starter the night before. In a medium bowl, stir together 300 g bread flour, 300 g room temperature water, and a tiny pinch of instant yeast until fully combined and no dry flour remains. Cover with plastic wrap and leave on the counter overnight for 12–16 hours. By morning, it should look bubbly and domed on top and smell faintly like fresh bread. This simple step is the secret to incredible flavor — the overnight fermentation does far more work than any amount of mixing ever could. 

Day 2 Foccacia

1. Make your bread base. Add 700 g strong bread flour to the mixer bowl, and fit the bowl, Clear Splash Guard, Spiral Dough Hook and Breaker Bar attachments to Ooni Halo Core. Start incorporating 550g cold water through the splash guard spout, mixing at 20% (2 fully lit segments on the Halo Core dial) for 1–2 minutes until no dry flour remains. Cover the bowl and leave it to rest for 30 minutes. This rest lets the flour absorb the water fully before any real mixing happens, and makes the dough much easier to work with.
2. Add your starter. Add the poolish starter and 3.5g instant yeast to the bowl. Mix on 20% for 2 minutes until combined, then increase to 40-45% (4-4.5 fully lit segments on the dial) and mix for 5 minutes. The dough will look very wet and sticky, this is completely normal. Resist the urge to add more flour. That stickiness is exactly what gives focaccia its gorgeous open, airy crumb.
3. Give it a final mix. Lower mixing speed to 20%, then add 20g salt and mix for 1 minute. Continue mixing and slowly drizzle in 30ml olive oil through the splash guard spout. Once it's absorbed, mix for another 2 minutes until the dough comes back together. 
4. Perform stretch and folds. Lightly oil a large bowl and tip the dough in. Now you'll do 3 rounds of stretching and folding, spaced 30 minutes apart. For each round, wet your hands, reach under one side of the dough, pull it up gently as high as it will go without tearing, and fold it over the top. Turn the bowl a quarter turn and repeat, do this all the way around (4 folds per round). The dough will feel sticky and floppy at first. By the third round, it will feel noticeably stronger. After your final fold, cover and leave it to rest for the last 30 minutes. 
5. Prep the pan. Pour most of the remaining olive oil (about 40 ml) into a large 12x16-inch non-stick baking tray or the Ooni Large Detroit-Style Pizza Pan. The oil should cover the whole base visibly. Gently tip the dough out onto the oiled tray. Drizzle the remaining oil over the surface. Don't try to stretch it yet, just fold it over itself once or twice. 
6. Leave to rise. Cover loosely and leave the dough to puff up and spread in the tray for 30 to 40 minutes at room temperature. It should slowly fill the pan, rise noticeably, and feel light and pillowy. Turn the oven on to 475 °F fan / 500 °F conventional / 450 °F Ooni Volt 2. 
7. Dimple your dough. Pour any remaining olive oil over the dough. Oil your fingertips and press them firmly all over the surface, pushing right down to the base of the tray in confident dimples, not gentle pokes. Finish with a generous pinch of flaky salt.
8. Send into the oven. Bake for 20–25 minutes until the top is a deep golden brown and you can lift an edge to check the bottom is richly golden too. 
9. Drizzle, finish and serve. The moment it comes out of the oven, drizzle a final thin thread of olive oil over the top it will sizzle and soak straight in. Slide onto a cooling rack and wait at least 15 minutes before cutting. Top with fresh burrata and prosciutto, and finish with a drizzle of hot honey and fresh basil. 

Tips

• Don't be put off by the timeline. Almost all of this recipe is hands-off waiting. The actual work adds up to about 20 minutes spread over two days. The rest is the dough doing its thing.
• Wet dough is a good sign. This dough will feel much wetter and stickier than any bread dough you've made before. That's not a mistake, it's what creates all those beautiful air bubbles. Do not add more flour.
• Use good olive oil and use a lot of it. The oil isn't just for preventing sticking, it’s a primary flavour and what creates the crispy, almost fried bottom crust. Don't hold back.
• A really hot oven matters. Make sure your oven is fully preheated before the focaccia goes in. A blast of high heat in the first few minutes is what creates the oven spring, the dramatic puff that gives focaccia its height.
• Dimple with confidence. Press your fingers all the way down to the base of the tray. Tentative dimpling just deflates the dough without creating the pockets that hold oil and toppings. 
• Make it your own. Rosemary and salt is the classic, but focaccia loves toppings, sliced cherry tomatoes, olives, caramelized onion, or a sprinkle of parmesan all work beautifully. Press them in just before baking.