Rosemary focaccia
Ingredients
Biga
- 5 ounces all-purpose flour
- 5 ounces lukewarm water (100-110°F)
- 1/2 tsp rapid rise yeast
Dough
- 12 1/2 ounces all-purpose flour
- 10 ounces lukewarm water (100-110°F)
- 1 tsp rapid rise yeast
- kosher salt
- 4 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh rosemary
Let’s make it
Method
Biga
- Combine flour, water, and yeast in a large bowl and stir with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute. Cover the bowl with plastic wrap and let stand at room termperature overnight (at least 8 hours, up to 24). Use immediately or store in the refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding, if refrigerated)
Dough
- Stir the flour, water, and yeast into the biga with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
- Sprinkle 2 tsp kosher salt over the dough; stir until throughly incorporated, about 1 minute. Cover with plastic and let rise at room temperature for 30 minutes. Spray a rubber spatula or bowl scraper with vegetable oil spray; fold the partually risen dough over itself by gently lifting and folding the edge of the dough towards the middle. Turn the bowl 90 degrees; fold again. Turn the bowl and fold six more times (eight turns total). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times.
- Meanwhile, adjust an oven rack to the upper-middle position, placing a baking stone on the rack, and heat the oven to 500°F for at least 45 minutes before baking.
- Gently transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and divide in half. Shape each piece of dough into a 5-inch round by gnetly tucking under the edges. Coat two 9-inch round baking pans with 2 tablespoons of oil each. Sprinkle each pan with 1/2 teaspoon kosher salt. Place a round of dough in one pan, top side down; slide the dough around the pan to coat the bottom and sides, then flip the dough over. Repeat with the second piece of dough. Cover pans with plastic and let rest for 5 minutes.
- Using your fingertips, press the dough out towards the edges of the pan, taking care not to tear it. If the dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again. Using a dinner fork, poke the entire surface of the dough 25 to 30 times, popping any large bubbles. Sprinkle with rosemary evenly over the top of the dough. Let the dough rest in pan until slightly bubbly, 5 to 10 minutes.
- Place the pans on the baking stone and lower the oven temperature to 450°F, Bake until the tops are golden brown, 25-28 minutes, switching the placement of the pans halfway through baking. Transfer pans to a wire rack and let cool 5 minutes. Remove the loaves from th epans and place loaves on the wire rack. Brush tops with any oil remaining in the pans. Cool 30 minutes before serving.