Focaccia with Biga Fermentation and Italian Seasoning

This focaccia, enriched by biga fermentation and a lovely 75% hydration, will yield a beautifully airy and flavorsome bread.

For the Biga:
- 500 g (4 cups) strong bread flour
- 375 g (1.5 cups + 2.5 tbsp) water, at room temperature
- 1/2 tsp instant yeast
For the Dough:
- 700 g (5.5 cups) strong bread flour
- 525 g (2.2 cups) water, at room temperature
- 20 g (1.5 tbsp) fine sea salt
- 25 g (1.5 tbsp) olive oil (plus more for drizzling)
- Fresh rosemary sprigs (optional, but highly recommended)
- Sea salt for sprinkling

Prepare the Biga:
- In a mixing bowl, combine 500 g of strong bread flour, 375 g of water, and 1/2 tsp of instant yeast. Mix until fully incorporated; the mixture should be slightly sticky.
- Cover the bowl with plastic wrap and leave it at room temperature for 10-12 hours or until it is bubbly and has risen.
Make the Dough:
- In a large mixing bowl, combine the biga, 700 g of strong bread flour, and 525 g of water. Mix until fully incorporated, using your hands if necessary. The dough will be sticky.
Autolyse (Rest for Hydration):
- Let the dough rest for 30 minutes to allow the flour to hydrate fully during the autolyse period.
Add Salt and Oil:
- After the autolyse period, sprinkle 20 g of salt over the dough and add 25 g of olive oil. Mix until the salt and olive oil are fully incorporated into the dough.
Bulk Fermentation:

Current Flour Weight