Yield: 2134 grams, about 6 focaccia (350 g each)
1,000 g Unbleached all-purpose flour
700 g Water
120 g Sour cream
30 g Olive oil, good quality
22 g Salt
5 g Instant dry yeast
7.5 g Rosemary, fresh chopped
250 g Polenta, cooked (see recipe below)
Cook the polenta: Bring 200 grams of water to a gentle boil. Add 100 grams of cornmeal and 2 grams of salt. Reduce heat to low and allow to cook, stirring regularly, for 5-10 minutes until all liquid is absorbed and cornmeal is soft. Note: recipe will make a bit more than the 250 grams needed for the focaccia. Let cool at room temperature. The polenta can be made a few days ahead and stored in the refrigerator.
Make the focaccia: Place flour, water, sour cream, olive oil, salt and yeast in a large bowl and mix by hand until everything is combined and forms a homogeneous mass and there are no dry bits left in the bowl.
Cover the bowl and allow the dough to ferment at room temperature for 2 hours, folding the dough by hand in the bowl every 30 minutes (4 times total). A fold should include about 20-25 turns of the dough in the bowl.
Let the dough rest an additional 30 minutes. Add the cooked polenta and the fresh rosemary and perform the fifth (5th) fold doing your best to incorporate the add-in ingredients.
Let the dough rest another 30 minutes and perform the sixth (6th) and final fold. Let the dough rest a final 30 minutes. Note: total fermentation is 3.5 hours with 6 folds performed every 30 minutes.
Turn the dough out onto a lightly floured surface. Divide into 350 gram pieces and gently round each piece into a ball. Cover and allow to rest for 20-25 minutes before shaping.
Preheat oven to 425 degrees.
Gently press/stretch each focaccia into an 8” diameter circle. Place in an 8” cake pan or on a parchment lined baking sheet. Cover with a tea towel and then plastic to prevent a skin from forming. Allow to ferment for about an hour.
When ready to bake, gently brush with olive oil and sprinkle with coarse salt.
Bake until the crust is well caramelized and bottom has good color.
Bake should take 15-20 minutes depending on your oven.
Cool completely before slicing.