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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
ncludes biga fermentation & dough refrigeration 23 hours
Total Time 23 hours 25 minutes
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 35x40 cm (14x16 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