Focaccia with Biga Fermentation and Italian Seasoning

Instructions

1. 1

   **Prepare the Biga:**

2. 2

   In a bowl, mix the 500 g of strong bread flour, 350 g of water, and 1/2 tsp of instant yeast until well combined.

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   Cover with plastic wrap and let it sit at room temperature for about 12 to 16 hours.

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   **Make the Dough:**

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   In a large mixing bowl, combine the biga, 700 g of strong bread flour, 525 g of water, 20 g of salt, and 25 g of olive oil. Mix until a shaggy dough forms.

6. 6

   Instead of traditional kneading, use the folding method:

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   **Folding Method:**

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   **First Set of Folds:** After mixing, let the dough rest covered for about 30 minutes to relax the gluten. Then, wet your hands and grab one side of the dough. Gently stretch it upward and fold it over the center. Rotate the bowl a quarter turn and repeat this process until you've done it for all four sides (about 4 folds total).

9. 9

   Let the dough rest for another 30 minutes and repeat the folding process once more. Do this two more times, giving the dough a total of 4 folding sessions over 2 hours, allowing for 30-minute rests in between.

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    **Shape and Rise:**

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    After the final fold, transfer the dough to a well-oiled baking pan (37x40 cm) and gently stretch it to fill the pan if needed.

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    Cover the pan and let the dough rise again for about 1 hour or until puffy.

13. 13

    **Prepare for Baking:**

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    Preheat your oven to 425°F (220°C).

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    Once risen, use your fingers to dimple the surface of the dough. Drizzle with olive oil, sprinkle fresh rosemary sprigs on top, and finish with a sprinkle of sea salt.

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    **Bake:**

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    Bake in the preheated oven for 25-30 minutes or until golden brown and crispy on the edges.

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    Let cool slightly before slicing and serving.