Focaccia Bread (focaccia) - Liguria, Antipasto(Starter)
"Focaccia is the signature bread of Liguria and is enjoyed as a starter, an accompaniment to a meal or as a snack. Focaccia can be simply flavoured with extra-virgin olive oil or topped with onions, tomatoes, herbs, potatoes or olives. The trick to making a soft, fluffy focaccia like those served in bakeries across Liguria and cut to order with scissors, is brushing water on the dough and maintaining steam in the oven. This recipe uses biga to give the focaccia a greater depth of flavour. This requires some advance preparation. If you are reading the recipe the day you want to make the focaccia then see the notes below...."
INGREDIENTS
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200 milliliters warm water
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5 grams fresh yeast / 2.5 gms dry yeast
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200 grams 00 flour
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300 grams strong white bread flour
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10 grams fine sea salt
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200 grams biga
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160 milliliters extra virgin olive oil
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230 milliliters cold water
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3/4 teaspoon coarse sea salt
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1 sprig rosemary, leaves removed
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