high-hydration focaccia bread

Immagine della focaccia ad alta idratazione di biancolievito

The high-hydration focaccia with biga pre-ferment combines a long-fermented pre-dough with the autolysis technique to create a soft, airy texture and crisp crust. Its high hydration and extended fermentation result in a rich, flavorful focaccia, perfect on its own or with simple toppings like olive oil and rosemary.

If you want to know more about High Hydration doughs, check out this page!

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Prep Time: 40

Cook Time: 25

Fermentation: 21

Total Time: 22 5

10 people

Bread & Pizza

Ingredients

Per la Biga

500 gr Manitoba Flour
225 gr Water
5 gr Fresh Yeast ((2gr dry yeast))

Per l'Impasto Principale

500 gr Bread Flour
500 gr Water
20 gr Salt
20 gr Extra Virgin Olive Oil

Instructions

Prepare the Biga (pre-ferment)

In a bowl, mix the flour, water, and yeast until a rough, grainy dough forms. Cover with plastic wrap and leave to ferment at room temperature for 16-18 hours, until it doubles in volume.

Autolysis

In a separate bowl, mix the 500g of flour (for the final dough) with 400g of water (80% of the total water). Do not add the salt or biga yet. Mix until you get a uniform dough, then cover and let rest for 30-45 minutes. This autolysis process helps develop gluten and makes the dough easier to work with.

Final Dough

After autolysis, add the fermented biga and the remaining 100g of water to the dough. Knead until the biga is well incorporated, then add the salt and olive oil. Continue kneading until the dough becomes smooth, soft, and hydrated.

First Rise

Let the dough rest in a covered bowl for about 2 hours, or until it doubles in size. For an even better structure, you can fold the dough a couple of times during this rise.
Dopo la prima lievitazione, trasferite l’impasto su una teglia ben oliata e stendetelo delicatamente con le dita, cercando di mantenere l'aria all'interno. Coprite e lasciate riposare per un'altra 1-1,5 ore.

Shaping

Transfer the dough to a well-oiled baking sheet and gently stretch it out using your fingers without deflating it. Let the dough rise for another 1-1.5 hours, covered with a cloth.

Topping

Before baking, press dimples into the surface of the dough with your fingers and drizzle with olive oil, sprinkle with coarse salt, and rosemary (or other toppings as desired).

Baking

Preheat the oven to 230°C (450°F). Bake the focaccia for about 20-25 minutes, until golden and crispy on the outside, while remaining soft and hydrated on the inside.