The name focaccia derives from the Roman “panis focacius,” meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times.
SERVE: 12 - 18 ; BAKING TIME: 18 hours 30 minutes.
Ingredients
1 Biga (500g Flour 00, 250ml Water, 5g Dry Yeast)
500g Flour 00
500ml Water (4°C - 6°C )
3g Sugar
20g Salt
20ml Extra Virgin Olive Oil
Methods
Make the biga
1.Dissolve the yeast in water, add the flour and knead for 3 minutes. Leave the Biga in an ambient location with a temperature in 18°C for 16-18 hour.
Make the dough
1.Pour the biga into the stand mixer with 300ml of water, flour, sugar and extra virgin olive oil and let it knead for about 4-5minutes.
2.Add salt and the remaining part of water little at a time and knead in second speed for around 3-4 minutes.
3.Transfer dough to baking pan and dimple focaccia all over with your finger and add the topping then let it rest for 1 hour.
4.After resting, bake for 7-10 minutes at a preheat oven at 270°C.
