• Biga: 500 g (strong bread flour)
• Dough: 700 g (strong bread flour)
• Total Flour: 500 g + 700 g = 1200 g

Water Calculation for 75% Hydration

• Desired Hydration: 75%
• Required Water: 0.75 x Total Flour Weight (1200 g) = 900 g

Adjusted Focaccia Recipe with 75% Hydration

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.

Ingredients

• 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

Cooking Instructions

1. 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.

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: