You will need:
Biga:
- 250g Flour
- 2.5g Dry Yeast
- 112g Water
Dough:
- 80g Hard wheat flour (can be substituted with all-purpose flour)
- 20g Whole grain flour (can be made from buckwheat)
- 150g All-purpose flour
- 213g Water
- 75g Boiled potatoes
- 5g Honey
- 10g Salt
- 30g Olive oil
- 100g Olives
- To start, knead the ingredients for the Biga.
- Let it rest for about 18 hours at around 18 degrees Celsius.
- Then knead the Biga, flour, honey, mashed potatoes, and water.
- Next, add the olive oil, olives, and salt.
- Now, shape the dough into a ball and let it rest for 30 minutes at room temperature.
- Then, fold the dough and let it rise again for about 2 hours at room temperature. The dough should double in size.
- After that, place the dough on an olive oil greased baking sheet, spread it out, and press the surface lightly with your fingers.
- Let it rest for 1 hour at room temperature.
- Preheat the oven to 230 degrees Celsius and bake the focaccia for 20-25 minutes.
