Focaccia with Biga
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- Now sprinkle rosemary needles and coarse sea salt on the dough to taste. Bake for about 15 minutes until the focaccia is nicely browned.
- This dough is also wonderful for ciabatta and crispy pizza dough.
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