Focaccia Dough

Focaccia Dough

YIELD: 10, 1-lb. rounds

Biga: make 18 hours ahead
4.8 lbs. bread flour
2.65 lbs. water (55°F)
.9 grams dry yeast

Dough:
11.63 lbs. water
1.2 lbs. olive oil
15.24 lbs. bread flour
32 grams dry yeast
.46 lbs. salt
as needed semolina, for dipping dough bottoms

  1. FOR THE BIGA STARTER: Mix biga 18

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