Focaccia / Basic Baguette

Sources YouTube Voila - Voila!, Serious Eats, Alexandra Cooks
Same dough, one in a pan one not:

• Bread flour 500g
• Water 385g
• 10g salt
• 2g yeast

Mix with wooden handle until no dry flour

Leave covered on countertop overnight or 7 hours-ish daytime

Focaccia

• 30g olive oil into baking tin (23inch sq, or the slightly larger rectangle)
• Dough into pan then fold, coat in oil, seam down, spread gently to to mostly fill the pan
• Cover with tea towel or put pan in microwave, leave to rise 1.5 to 2 hours.
• Preheat oven to 220C
• With fingertips, push and stretch to evenly fill all corners. create dimples, press and jiggle.
• 20g olive oil over the top, sprinkle with salt and rosemary
• Bake 25m
• Wire rack to cool, brush or pour olive oil in pan over the top, don't cut too early

Baguette

• Preheat oven (on conventional steam setting) with baking stone if using on low shelf at least 45 mins
• Flour top of dough and worktop, careful pour, pad into rectangle then cut into two lengths
• Boiling water into pan for steam 
• Get them onto baking stone somehow, parchment is ok
• 25 mins ish