Focaccia with Biga Fermentation and Italian Seasoning

This focaccia, enriched by a flavorful biga and perfected with simple yet vital techniques, will create a satisfyingly airy and crispy bread topped with fresh rosemary and sea salt. Perfect for sharing or as a special treat for yourself!

Ingredients

• For the Biga:

  • 500 g (4 cups) strong bread flour
  • 350 g (1.5 cups) 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

Cooking Instructions

1. Prepare the Biga:

   • In a mixing bowl, combine 500 g of strong bread flour, 350 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. Once fermented, your biga is ready to be used in the dough.

2. 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.

3. Autolyse (Rest for Hydration):

   • Let the dough rest for 30 minutes to allow the flour to hydrate fully during the autolyse period.

4. 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.

5. Bulk Fermentation:

   • Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise at room temperature for 4-5 hours. Since the yeast is in the biga, the fermentation will take longer than usual.
   • Every 30 minutes for the first 2 hours, perform stretch and folds to build the dough's strength: stretch one side of the dough and fold it over itself, turning the bowl a quarter turn after each fold.

6. Deflate and Shape:

   • After the dough has completed its bulk fermentation, gently deflate it on a floured surface. Shape the dough into a thick rectangle, aiming for a 2-inch thickness.