Whole Wheat Focaccia

This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante.

Ready In:
2hrs 35mins
Yields:
Units:

ingredients

directions

  • Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate.
  • Add the remaining flour and continue mixing for 5 minutes.
  • Split the dough into oiled bowls and let rise twice, about 1 hour at 70°F.
  • Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano.
  • Let rise until doubled (about 1/2 hour).
  • Press down gently with fingers to make dimples.
  • Finish with a sprinkling of kosher salt.
  • Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top.
  • Save any remaining biga for the next batch.
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@Sackville
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@Sackville
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"This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante."
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  1. Sackville
    This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante.
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