Focaccia with Biga Fermentation and Italian Seasoning

This rich focaccia, thanks to its biga fermentation, results in a beautifully airy and flavorful bread. It’s topped with fresh rosemary and sea salt for that classic touch, making it perfect for any occasion.

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 bowl, combine the 500 g of strong bread flour, 350 g of water, and 1/2 tsp of instant yeast. Mix until well combined.
   • Cover with plastic wrap and let it sit at room temperature for about 12 to 16 hours.

2. Make the Dough:

   • 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.
   • Knead the dough on a floured surface for about 8-10 minutes until smooth, or use the folding method for a gentler approach.
   • Place the dough in an oiled bowl, cover with plastic wrap, and let it rise for approximately 2 hours or until doubled in size.

3. Shape and Rise:

   • After the first rise, transfer the dough to a floured surface. Gently stretch and fold the dough into a rectangle.
   • Place the dough into a well-oiled baking pan (37x40 cm) and gently stretch it toward the edges if needed.
   • Cover the pan and let the dough rise again for about 1 hour.

4. Prepare for Baking:

   • Preheat your oven to 425°F (220°C).
   • Once risen, use your fingers to dimple the surface of the dough.
   • Drizzle with olive oil, sprinkle with fresh rosemary sprigs, and top with sea salt as desired.

5. Bake:

   • Bake in the preheated oven for 25-30 minutes or until golden brown and crispy on the edges.
   • Let cool slightly before slicing and serving.

Flavor Profile Explanation