Focaccia with Biga

Summary

Ingredients

• 400 g wheat flour (type 00 or 550)
• 190 g water
• 6 g yeast, fresh
• 1 teaspoon sugar, possibly
• 400 g wheat flour (type 00 or 550)
• 270 g water
• 6 g yeast
• 2 teaspoons salt
• 4 tablespoon olive oil
• rosemary
• Sea salt, coarse
• olive oil
• Flour for dusting

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Instructions

1. For the biga, dissolve the yeast (6 g) with the sugar (optional) in lukewarm water (190 g). Knead 400 g of wheat flour with the yeast water to a firm, smooth dough, this takes about 5 minutes. Cover the dough and let it stand in the refrigerator for at least 12, better 24 hours or up to three days. The dough rises easily.
2. Dissolve the remaining yeast (6 g) in lukewarm water (270 g) and pour over the biga, add the remaining flour (400 g) and knead into a moist, homogeneous dough, this takes about 5 minutes.
3. Now knead in the salt and oil until the dough becomes elastic, which takes another 5 minutes. Cover the dough and let rise for about two hours. The dough rises strongly.
4. Heat the oven to 250 ° C (convection) or as hot as possible. Line a large baking sheet with parchment paper, slide the dough onto it, lightly flour and pull into shape. Let it go again for 15 minutes.
5. Then make dents in the dough with your thumb, fill them with olive oil and use a pastry brush to spread the olive oil on the dough (the dents should still be slightly filled with olive oil).
6. Now sprinkle rosemary needles and coarse sea salt on the dough to taste. Bake for about 15 minutes until the focaccia is nicely browned.
7. This dough is also wonderful for ciabatta and crispy pizza dough.