Focaccia, soft, golden, and fragrant. This classic Italian bread is a masterpiece of simplicity. Focaccia is more than just bread. It’s a canvas for creativity, a staple of Italian cuisine, and the perfect centerpiece for any table. With its airy texture, golden crust, and irresistible aroma, focaccia has captured the hearts (and stomachs) of food lovers worldwide. Today, we’ll explore how to make a 2-inch thick focaccia using a biga starter and 72% hydration. This method ensures a flavorful and fluffy loaf that’s both traditional and unique.

Why Use Biga?

Biga is an Italian pre-ferment used to enhance bread’s flavor, texture, and shelf life. It’s made with flour, water, and a small amount of yeast, fermented for hours. Here’s what makes it special:

• Flavor: Biga develops subtle, nutty flavors that elevate the bread.
• Texture: It contributes to the open, airy crumb typical of artisan breads.
• Structure: The long fermentation improves gluten strength, giving focaccia its characteristic chewiness.

Brief History of Focaccia and Origin

Focaccia originated in the Liguria region of Italy, specifically in Genoa, where it is known as Focaccia alla Genovese. Its name comes from the Latin word “focus”, meaning hearth or fireplace, referring to the method of baking it on hot stones in the hearth, a technique now adapted in many Focaccia Recipes.

Focaccia has roots in ancient Rome, where it was known as “panis focacius,” meaning flatbread baked in a hearth. Over time, this simple bread became a staple in Italian households, particularly in Liguria. Traditionally, focaccia was flavored with olive oil, herbs, and coarse salt. Its versatility made it popular across regions, with each adding its twist, from onions in Tuscany to sweet toppings in Venice.

Toppings

The beauty of focaccia lies in its versatility. While the traditional Focaccia alla Genovese is topped simply with olive oil, salt, and rosemary, you can get creative with toppings. Here are a few ideas:

• Cherry tomatoes: Sweet, juicy, and bursting with flavor.
• Olives: Kalamata or green olives give a nice briny contrast. Adding these makes for an excellent twist on a traditional Focaccia Recipe.
• Onions: Thinly sliced onions caramelize beautifully.
• Cheese: A sprinkle of Parmesan or mozzarella adds richness.
• Herbs: Fresh thyme, sage, or oregano infuse the dough with fragrant aromas.

Cooking Tips

1. Use high-quality olive oil: It’s the heart of focaccia and imparts much of its flavor. It is essential in any great focaccia recipe.
2. Don’t rush the fermentation: Give your dough time to rise for a light, airy texture. If you have time, let it ferment in the fridge overnight.
3. Create dimples in the dough: Before baking, use your fingers to press dimples into the dough. These indentations help the bread cook evenly and hold the olive oil and toppings.
4. Let the dough rest: After stretching, let it rest again for 20-30 minutes before baking to ensure a perfect rise. This step is key in any successful focaccia recipe.

Discover the Magic of Thick Focaccia

Traditional focaccia typically measures between 1 to 1 ½ inches in thickness. But sometimes, breaking tradition leads to incredible results! In this recipe, I ventured into new territory with a focaccia that’s a generous 2 inches thick.

The result? A light, airy crumb filled with beautiful, uneven holes, or “mille bolle” as the Italians call them. This texture isn’t just about aesthetics—it makes every bite irresistibly tender, with the perfect balance of crusty edges and a soft, flavorful center.

Tips for Achieving the Perfect 2-Inch Focaccia

To achieve that iconic “mille bolle” texture in your thick focaccia, it’s all about technique. Here’s what worked for me:

1. High Hydration for an Airy Crumb
   Using 72% hydration ensures a dough that’s soft, pliable, and able to trap air, creating those beautiful holes. Don’t shy away from a sticky dough—it’s key to the texture you’re aiming for.
2. Folding for Structure
   Gentle folding strengthens the gluten and builds the dough’s structure without deflating it. I recommend folding the dough every 30 minutes during the first 2 hours of bulk fermentation. Perform 3-4 sets of folds, allowing the dough to rest covered between each set.
3. Patience is Key
   Let the dough rest for a full bulk fermentation to develop flavor and texture. For best results, refrigerate overnight before shaping and baking.
4. Handle with Care
   When transferring the dough to your pan, treat it gently to preserve the air pockets. Stretch and fold lightly into the pan, letting it naturally spread during the final rise.
5. Generous Olive Oil Coating
   Before baking, drizzle olive oil over the dough and use your fingers to create dimples. This step locks in flavor and helps achieve that crisp, golden crust.

Focaccia Facts and Tips

• Bread Flour: Use high protein flour, 11 grams and higher. In this recipe I have a used a flour of 13 grams protein.
• Dimpling Technique: Pressing into the dough prevents large air pockets from forming and helps toppings adhere.
• Olive Oil: Use high-quality extra virgin olive oil for the best flavor.
• Serving Ideas: Serve focaccia with soups, salads, or as a sandwich base.
• Focaccia is a versatile bread: It can be served as an appetizer, side dish, or even a sandwich.
• Healthy ingredients: Olive oil is the key fat used, offering heart-healthy monounsaturated fats. This healthy aspect is one reason why many enjoy focaccia recipes.
• Perfect for sharing: Focaccia is often baked in large pans, making it ideal for gatherings.
• Endless variations: While the Genovese style is most famous, each region of Italy has its own version, often reflecting local ingredients.

Creating focaccia with biga is a journey into the heart of Italian baking. The process might take time, but the reward is a bread that’s full of flavor, texture, and history. Whether you’re a seasoned baker or a beginner, this focaccia recipe offers a foolproof way to achieve a bakery-quality focaccia at home. Gather your ingredients, preheat your oven, and let the aroma of freshly baked focaccia fill your kitchen. Buon appetito!

Classic Italian Focaccia with Biga

Kastra Recipes Staff

This classic Italian focaccia uses a biga preferment for enhanced flavor and texture. With a soft, airy crumb and a crispy crust, it’s the perfect bread for any occasion.

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Prep Time 25 minutes mins

ncludes biga fermentation & dough refrigeration 23 hours hrs

Total Time 23 hours hrs 25 minutes mins

Course BREAD

Cuisine Italian

Servings 16

Calories 240 kcal

Equipment

• 1 Stand Mixer A paddle and dough hook usage

Ingredients

  

For the Biga

• 300 g bread flour
• 150 g water 50% hydration
• 1/2 tsp instant yeast

For the Final Dough

• 900 g bread flour
• 714 g water 72% hydration
• 20 g salt
• 30 g olive oil
• 2 ½ tsp instant yeast

Instructions

 

Step 1: Make the Biga (Preferment)

• In a medium bowl, mix 300 g bread flour, 150 g water, and 1/4 tsp instant yeast until just combined.
• Cover with plastic wrap and let ferment at room temperature for 12–16 hours until bubbly and doubled in size.

Step 2: Make the Dough

• Add the prepared biga and 500 g water (reserve 100 g) to the bowl of a stand mixer.
• Using the paddle attachment or dough hook, mix on low speed until the biga dissolves slightly.
• Gradually add the 700 g bread flour while mixing. Add the reserved 100 g water as needed for proper hydration.
• Sprinkle in the salt and drizzle in the olive oil, continuing to mix until the dough is smooth and elastic.
• Knead with the dough hook on medium speed for 8–10 minutes until the dough passes the windowpane test.

Step 3: Bulk Fermentation

• Transfer the dough to a lightly oiled container, cover, and let rest at room temperature for 1–2 hours.
• Perform 2–3 sets of stretch-and-folds every 30 minutes to build strength.

Step 4: Refrigeration (Optional)

• Cover the dough and refrigerate for 12–24 hours to enhance flavor.
• If refrigerated, allow the dough to come to room temperature for about 1 hour before shaping.

Step 5: Shape the Dough

• Lightly oil a 35×40 cm (14×16 inch) baking pan.
• Gently transfer the dough to the pan and stretch it evenly to fill the pan.
• Cover and let the dough proof for 1–2 hours until puffy and doubled in size.

Step 6: Prepare and Bake

• Preheat the oven to 220°C (425°F).
• Drizzle olive oil over the dough and create dimples using your fingers. Add toppings such as sea salt, rosemary, or cherry tomatoes (optional).
• Bake for 20–25 minutes, or until golden brown.
• Remove from the oven and let cool slightly before slicing and serving.

Notes

You can add the Italian seasoning in two different places, and both will work well:

1. During the Dough Preparation:
   • After your autolyse period (after the dough has rested for 30 minutes), before adding the salt and olive oil. Simply sprinkle the Italian seasoning (about 1-2 tablespoons) evenly over the dough and gently fold it in while mixing in the salt and oil. This ensures the seasoning is incorporated thoroughly throughout the dough.
2. As a Topping:
   • You can also sprinkle additional Italian seasoning on top of the focaccia just before baking, along with the sea salt and olive oil. This gives a delightful aromatic finish and visual appeal to the bread.

Tips for Baking

• If you’d like, you can also reserve a few pieces of sun-dried tomatoes to sprinkle on top of the focaccia just before baking, along with the sea salt and olive oil. This will create a lovely presentation and enhance the flavor even more!

Keyword biga, focaccia, Italian bread, Italian focaccia