January 4, 2021

Rosemary Focaccia

1/2 cup (2.5 oz) all-purpose flour
1/3 cup (2.66 oz) warm water (110 degrees)
1/4 tsp. yeast

2 1/2 cups (12.5 oz) all-purpose flour
1 1/4 cups (10 oz) warm water (110 degrees)
1 tsp yeast

kosher salt
4 Tbs. olive oil
2 Tbs. chopped fresh rosemary leaves

Combine ingredients for the biga; cover tightly and let stand at room temperature for 8-24 hours.
After biga has rested, combine the biga with the dough ingredients. Cover and let rise for 15 minutes.

Add 2 tsp. salt to the dough, fully incorporate, cover, and let rise at room temperature for 30 minutes.

Fold dough over itself by lifting and folding the edge with a rubber spatula (sprayed with vegetable oil), folding it towards the middle. Turn bowl and fold again; repeat for a total of eight folds. Cover and let rise for 30 minutes.

Repeat above (fold eight times and rise 30 minutes).

Repeat a third time (fold eight times and rise 30 minutes).

Preheat oven to 500 degrees with baking stone (or upside down baking sheet) for at least 30 minutes.

Divide dough in half and shape into two 5-inch rounds (you'll need to use flour!)

Coat two round cake pans with 2 Tbs. olive oil each. Sprinkle each pan with 1/2 tsp. salt.

Place dough in pan, top side down, slide around to coat with the oil, then turn over. Repeat with other dough. Cover and let rest for 5 minutes.

Use fingers to poke/press dough out towards the edges of the pan. Then use a fork to poke the entire surface of the dough, popping any big bubbles. Let rest for 5-10 minutes.

Place pans on preheated baking stone or sheet and lower oven to 450 degrees. Bake 25-28 minutes. 
From America's Test Kitchen cookbook.