Focaccia with Biga Fermentation and Italian Seasoning
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
**Prepare the Biga:**
- 2
In a mixing bowl, combine 500 g of strong bread flour, 350 g of water, and 1/2 tsp of instant yeast. Mix until fully incorporated; the mixture should be slightly sticky.
- 3
Cover the bowl with plastic wrap and leave it at room temperature for 10-12 hours or until it is bubbly and has risen. Once fermented, your biga is ready to be used in the dough.
- 4
**Make the Dough:**
- 5
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.
- 6
**Autolyse (Rest for Hydration):**
- 7
Let the dough rest for 30 minutes to allow the flour to hydrate fully during the autolyse period.
- 8
**Add Salt and Oil:**
- 9
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.
- 10
**Bulk Fermentation:**
- 11
Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise at room temperature for 4-5 hours. Since the yeast is in the biga, the fermentation will take longer than usual.
- 12
Every 30 minutes for the first 2 hours, perform stretch and folds to build the dough's strength: stretch one side of the dough and fold it over itself, turning the bowl a quarter turn after each fold.
- 13
**Deflate and Shape:**
- 14
After the dough has completed its bulk fermentation, gently deflate it on a floured surface. Shape the dough into a thick rectangle, aiming for a 2-inch thickness.
- 15
Transfer the shaped dough to a well-greased 35x40 cm (14x16 inch) baking pan. Press it gently into the corners to fit.
- 16
**Proof:**
- 17
Cover with a damp cloth and let it proof for 1 to 1.5 hours. It should puff up and fill the pan.
- 18
**Prepare for Baking:**
- 19
Preheat your oven to 220°C (430°F).
- 20
Once the dough has risen, use your fingers to gently make dimples across the surface of the focaccia. Drizzle additional olive oil over the top and sprinkle with sea salt. If desired, add fresh rosemary sprigs for extra flavor.
- 21
**Bake:**
- 22
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown with crispy edges. The bread should sound hollow when tapped on the bottom.
- 23
Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This focaccia, enriched by a flavorful biga and perfected with simple yet vital techniques, will create a satisfyingly airy and crispy bread topped with fresh rosemary and sea salt. Perfect for sharing or as a special treat for yourself!
