Rosemary Focaccia
INGREDIENTS
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Biga
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1/2 cup (2 1/2 ounces) unbleached all-purpose flour
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1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
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1/4 teaspoon instant or rapid-rise yeast
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Dough
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2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for shaping
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1 1/4 cups (10 ounces) warm water (100-110 degrees F)
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1 teaspoon instant or rapid-rise yeast
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kosher salt
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4 tablespoons extra-virgin olive oil
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2 tablespoons chopped fresh rosemary
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