Focaccia with Biga Fermentation and Italian Seasoning

Instructions

1. 1

   **Prepare the Biga:**

2. 2

   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.

3. 3

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

4. 4

   **Make the Dough:**

5. 5

   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

   Knead the dough on a floured surface for about 8-10 minutes until smooth, or use the folding method for a gentler approach.

7. 7

   Place the dough in an oiled bowl, cover with plastic wrap, and let it rise for approximately 2 hours or until doubled in size.

8. 8

   **Shape and Rise:**

9. 9

   After the first rise, transfer the dough to a floured surface. Gently stretch and fold the dough into a rectangle.

10. 10

    Place the dough into a well-oiled baking pan (37x40 cm) and gently stretch it toward the edges if needed.

11. 11

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

12. 12

    **Prepare for Baking:**

13. 13

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

14. 14

    Once risen, use your fingers to dimple the surface of the dough.

15. 15

    Drizzle with olive oil, sprinkle with fresh rosemary sprigs, and top with sea salt as desired.

16. 16

    **Bake:**

17. 17

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

18. 18

    Let cool slightly before slicing and serving.