ROSEMARY FOCACCIA

By grinder

Ingredients

• 1/2 cup unbleached all-purpose flour {2.5oz}
• 1/3 cup warm water {2 2/3oz/100-110°F}
• 1/4 teaspoon instant or rapid-rise yeast
• 2.5 cups unbleached A-P flour + extra for shaping {12.5oz}
• 1.25 cups warm water {10oz/100-110°F}
• 1 teaspoon instant or rapid-rise yeast
• Kosher Salt
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary

Details

Adapted from keyingredient.com

Preparation

Step 1

FOR THE BIGA:
Combine flour, water and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature {70°} overnight {at least 8 hours and up to 24} Use immediately or store in refrigerator up to 3 days {allow to stand at room temperature 30 minutes before proceeding with recipe}

FOR THE DOUGH:
Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature 15 minutes.
•Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90°; fold again. Turn bowl and fold dough 6 more times {total of 8 turns} Cover with plastic wrap and let rise 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500° at least 30 minutes before baking.
• Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5” round by gently tucking under edges. Coat two 9” round cake pans with 2 tablespoons olive oil each. Sprinkle each pan with ½ teaspoon kosher salt. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough. Cover pans with plastic wrap and let rest 5 minutes.
•Using fingertips, press dough out toward edges of pan. {If dough resists stretching, let it relax 5-10 minutes before trying again} Using dinner fork, poke surface of dough 25-30 times, popping any large bubbles. Sprinkle rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5-10 minutes.
•Place pans on baking stone and reduce oven temperature to 450°F. Bake until tops are golden brown, 25-28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in pan. Let cool 30 minutes before serving.

From Cooks Illustrated