Make the poolish starter dough the evening before. Mix the yeast into the luke warm water and then whisk into the flour.

Cover the dough in a bowl with cling film and leave overnight.

The next morning add the 600g of flour and the salt. Slowly add the water to the dough and then knead.

Allow to rise for 2-3 hours. Cut into 8 pieces and make rectangles out of them. Cover in cling film and allow to rise for another hour.

Place pizza/bread stone in oven and preheat to 250°C.

Moisten fingers in a bowl of water and add multiple indentations over the surface of the dough.

Stretch the dough by draping thends over each hand and pulling apart.

Sprinkle with onion seeds.

Place in the oven for about 5 minutes and then allow to cool on a cooling rack.

Recipe from http://www.weekendbakery.com/ Thanks!