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

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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