Ingredients
For the Biga:
- ½ cup all-purpose flour
- ⅓ cup warm water (100-110°F)
- ¼ teaspoon instant yeast
For the Dough:
- 2 ½ cups all-purpose flour
- 1 ¼ cups warm water (100-110°F)
- 1 teaspoon instant yeast
- 3 teaspoons kosher salt (divided)
- 4 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons chopped fresh rosemary
Instructions
- Make the biga: In a large bowl, combine ½ cup flour, ⅓ cup warm water, and ¼ teaspoon instant yeast. Stir with a wooden spoon until the mixture forms a wet, sticky ball with no dry flour remaining. Cover tightly with plastic wrap and let rest at room temperature for 24 hours to develop flavor.
- Prepare the dough: Add 2 ½ cups flour, 1 ¼ cups warm water, and 1 teaspoon instant yeast to the biga. Stir with a wooden spoon until a wet, sticky dough forms with no dry flour left. Cover with plastic wrap and let rise at room temperature for 15 minutes.
- Add salt and begin folding: Sprinkle 2 teaspoons kosher salt over the dough and incorporate thoroughly by stirring. Cover and let rise at room temperature for 30 minutes.
- Fold the dough: Lightly spray a rubber spatula with nonstick spray. Gently lift and fold an edge of dough towards the middle, then turn the bowl 90 degrees and repeat. Complete a total of 8 folds, turning the bowl each time. Cover and let rise 30 minutes.
- Repeat folding and rising: Perform two more rounds of folding and 30-minute rises, for a total of three folding cycles, allowing the dough to develop strength and structure.
- Preheat oven with baking stone: Place an oven rack in the upper-middle position, set a baking stone on it, and preheat oven to 500°F for at least 30 minutes before baking.
- Shape dough rounds: Transfer dough to a lightly floured surface. Lightly dust dough with flour and divide in half. Shape each piece into a 5-inch round by gently tucking edges under.
- Prepare pans: Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Sprinkle ½ teaspoon kosher salt into each pan. Place each dough round inside a pan and slide it around to coat the bottom and sides, then flip over.
- Rest dough in pans: Cover pans with plastic wrap and let dough rest for 5 minutes.
- Press and dock dough: Using fingertips, press the dough out towards the edges of each pan. Use a dinner fork to poke 25-30 times across the surface, popping any large bubbles.
- Add rosemary and final rest: Evenly sprinkle chopped rosemary over the dough surface. Let dough rest 5 to 10 minutes until slightly bubbly.
- Bake: Place the pans on the heated baking stone and reduce oven temperature to 450°F. Bake for 22 to 25 minutes, rotating pans halfway through, until tops are golden brown.
- Cool loaves: Remove pans from oven and transfer to a wire rack. Let cool 5 minutes, then remove focaccia from pans and cool an additional 30 minutes before serving.
- Storage: Wrap loaves and store at room temperature for up to 2 days.
Notes
- The biga requires 24 hours fermentation at room temperature for maximum flavor development.
- Use warm water (100-110°F) to properly activate the yeast without killing it.
- Folding the dough multiple times develops gluten structure without kneading.
- Using a baking stone helps achieve a crispy crust and even baking.
- Pressing and docking the dough ensures an even texture with characteristic focaccia dimples.
- Allowing the dough to rest after shaping and before baking helps create light bubbles and an airy crumb.
- Fresh rosemary adds a fragrant and earthy flavor that complements the olive oil.
- Store focaccia wrapped at room temperature to maintain freshness up to 2 days.
- Prep Time: 2 hours 5 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
