Focaccia

Combine the bread flour, water, and yeast (from the overnight pre-ferment ingredients section) and mix by hand or with a wooden spoon until just combined -- you just want to hydrate the flour, no kneading or stand mixing needed. Leave in a warm (20-25 degrees C) place for 12 hours. When you come to take it out, it should have lots of small bubbles and be much larger.

In the bowl of a stand-mixer, or by hand, bloom the yeast in the warm water (just stir and leave for a few minutes). Add the flour, olive oil, salt, and all of the pre-ferment and mix to combine. Again, no kneading necessary here, just fully hydrate the flour and ensure there aren't any dry lumps. Once combined, cover with a damp tea-towel and prove in the same warm place as the pre-ferment for at least 30 minutes.

Remove the dough from the warm place and set it in front of you. With a damp hand, pick up the "north" edge of the dough. Wiggle it in the air to stretch the dough, but don't break it. Drag it to the "south" edge of the dough and drop it. You should have, in effect, taken the topmost bit of dough, stretched it (now, brace yourself) and then folded it. Turn the bowl 90 degrees, and repeat this three times, so that each of the cardinal dough-rections have been stretched and folded over each other. This is a low-maintenance, slow process for strong gluten development, and it's totally worth it.

After your fourth stretch and fold, oil and line a large, deep, rectangular pan (mine is 35cm x 24cm x 5cm). With damp hands, lift the whole mass of dough out of the bowl and drop it into the pan, trying to match the rectangular shape. Smooth the corners of the dough out to the edges of the pan as much as possible, then cover with a damp towel and allow to rise.

With slightly oiled hands, use your fingertips to press the dough as far down into the pan as possible. You want to generate a lot of pockets of air, and while doing so, many bubbles of varying sizes should appear. Don't pop these, they bake super well and are key to a good focaccia.