Method

• 1.
  Place the flour, water, yeast and 10g salt flakes into a large bowl and combine to form a very soft, almost batter-like dough. Tip the dough out onto a clean surface. Drizzle a little olive oil over your hands and begin to knead the dough. It’s a very wet dough, which may feel unusual at first, but it will result in a light and bubbly focaccia.
• 2.
  To knead, it is easiest to lift the dough up and slap it back down on the work surface, stretching the dough as you do so. After about 5-7 minutes of this process, the dough should begin to feel nice and stretchy. Wipe out the bowl and lightly oil it. Transfer the dough to the bowl, cover with cling film or a cloth and leave to rise at room temperature for 16 hours or overnight.
• 3.
  Preheat oven to 220°C. Grease a 30cm x 21cm oven tray and dust with a little polenta. Lift the dough very gently from the bowl onto the prepared tray, gently encouraging it to fill the entire space. Slice the chorizo into 5mm thick slices and dot it over the focaccia. Break up the cheese into chunks and press these into the surface of the dough, then scatter with rosemary leaves. Give the surface a generous drizzle of olive oil and transfer the focaccia to the oven. Bake for 35-40 minutes but do keep checking and turning the tray to ensure the bread doesn’t start to catch. Turn out the focaccia on to a wire rack and leave to cool a little before you tuck in.