Crispy Roman-style focaccia with Pater

Place all the ingredients in the mixer with all the water and mix for 4-5 minutes on 1^st speed. 

Once the pre-ferment (or biga) has formed, place it in a dough tub at 4°C for 16-18 hours.

Important note

The pre-ferment must mature at 4°C for 16-18 hours.

After the pre-ferment has matured for 16-18 hours, proceed with the final dough.

Mix all the ingredients, except the oil, with 3/4 of the water for 4 minutes on 1^st speed, then switch to 2^nd speed and mix for 10-12 minutes. Halfway through mixing on second speed, add the remaining water and drizzle in the extra virgin olive oil.

Once the dough is smooth and uniform and has reached a temperature of approximately 30°C, leave it to rest in a previously oiled dough tub for 30-45 minutes.

Divide into pieces of the desired weight. At this stage, the dough may appear slightly sticky due to its high hydration.

Shape and leave to rest in dough trays for approximately 3-4 hours at room temperature, covering them with a plastic sheet.

Dust a work surface with semolina, turn out the dough pieces and gently press them with your fingertips, stretching them out well.

Drizzle with extra virgin olive oil and bake in a deck oven at 300°C for approximately 8-12 minutes, making sure to open the steam vent halfway through baking.