Focaccia with Biga Fermentation and Italian Seasoning

Instructions

1. 1

   **Prepare the Biga:**

2. 2

   In a bowl, combine bread flour, water, and instant yeast. Mix until 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, bread flour, water, salt, garlic, Italian seasoning, and 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.

7. 7

   Place the dough in an oiled bowl, cover with plastic wrap, and let it rise for 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 to form a rectangle.

10. 10

    Place the dough into a well-oiled baking pan (35x40 cm) and gently stretch it to the edges if needed.

11. 11

    Cover the pan and let it rise again for 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 and sprinkle fresh rosemary leaves on top.

16. 16

    **Bake:**

17. 17

    Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges.

18. 18

    Let cool slightly before slicing and serving.