TIPS:
Step 1.
Make the Biga: Combine equal parts of flour and water by weight with a little yeast. Let sit on the counter for atleast 90 minutes, prefer overnight.
Step 2.
Make the dough: Combine the water, biga and 3 tablespoons of olive oil. Stir it together just to break up the biga a bit. Then add the flour, additional yeast, and salt.
Stretch and fold the dough: During this stage the dough will start sticky then transform to smooth. Tuck your fingers under the dough and lift it up out of the bowl letting the dough droop down over the sides of your fingers and fold into the bowl. Do this 3 times each time you stretch the dough, repeat this process every 30 minutes for 2 1/2 hours.
Dimple the Dough: Once the dough has been stretched, place it on a parchment lined heavily oiled baking sheet. Turn it to coat. Then twice an hour over the next 1 to 2 1/2 hours dimple the dough by pressing just your fingertips into the dough.
Add Smoked Garlic, Smoked Onion and sprigs of rosemary: Before the final dimpling dot the top of the dough with Smoked Garlic, Smoked Onion and Rosemary. Season it with another drizzle of olive oil and flaky sea salt.
Ingredients:
Biga
1/2 cup of warm water
1 cup of bread flour
1/2 tsp of active dry yeast
Focaccia
All of the Biga
1 1/2 cups warm water
3/4 cup olive oil divided
3 cups of bread flour
2 tsp of kosher salt
1/2 tsp of active dry yeast
1 tbsp of Smoked Garlic
1 tbsp of Smoked Onion
2 6 inch sprig of rosemary
3/4 tsp of flaky salt divided
Preheat oven to 400F
Bake the Smoked Garlic & Onion Focaccia: Place the sheet pan 9x13 in the oven and bake for 18-20 minutes. When its done it should be golden brown with darker brown bubbles. Remove from the Oven and drizzle more olive oil and sprinkle with 1/4 tsp of salt. Give it 5 minutes to cool and then transfer to a rack. I hope you enjoy this Smoked Garlic & Onion Focaccia Bread recipe!
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