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Focaccia

List of Ingredients




For the biga (starter) -
1 cup bread flour
1 cup water (60° F)
1 1/4 tsp. active dry yeast

Combine flour, water and yeast in a bowl. Beat 100-125 strokes until smooth and ropey. Cover loosely with plastic wrap. Let sit
overnight at room temperature.

For the dough -
1 1/4 cups warm water (80-90° F)
2 tsp. salt
1 Tbsp. dry Italian seasoning herb mix
3 cups bread flour (start with 2 1/2 cups and add if necessary)

1 Tbsp. extra virgin olive oil (for brushing top of dough)
Coarse salt

Focaccia II Preparation:
Stir biga to deflate. Add warm water, salt, herb mix, and enough flour so that dough pulls away from bowl when stirred. Knead 10
minutes on a floured surface (5 minutes in a machine) until smooth.

Place dough in lightly floured bowl and dust dough with flour. Cover with plastic wrap. Let rise until doubled (about 1 to 2 hours) in a
warm place. Cut risen dough in half. Gently shape each piece into a ball and dust with flour. Cover with plastic and let rest for 30
minutes.

Place a ball of dough on floured surface and gently shape by flattening and stretching into a round. Don't overwork or it will lose its
rise. Lay stretched-out dough on a floured peel and gently poke with fingers to dimple the dough surface. Drizzle with extra-virgin
olive oil and sprinkle with coarse salt. Bake in preheated 450° F oven directly on the pizza stone for 15-20 minutes or until golden
brown. (Take a peek at 5 minutes and pop/deflate any bubbles that may have formed.) Remove and place on a wire rack.

Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1
tsp.).

Recipe