Focaccia Recipe with Biga - The Best Deep or Thin Focaccia Busby's Bakery

Name: Focaccia Recipe with Biga - The Best Deep or Thin Focaccia Busby's Bakery
Ingredients: For the biga: 200g White flour; 200g Water; 0.8g Fresh yeast (0.3g active dried) For a 1 day focaccia recipe; increase the yeast in the biga to 2g and ferment for 4 hours. For the dough: 300g White bread flour; 160g Water; 6g Fresh yeast (3g active dried); 10g Salt; 30g Extra virgin olive oil; 27g Second water; To top the focaccia: Extra sea salt and extra virgin olive oil; A selection of toppings

www.busbysbakery.com

This Focaccia Recipe Is Made With Biga Preferment. It ooses Italian influence and despite many stages is a fairly easy bread to make.

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Ingredients

For the biga: 200g White flour
200g Water
0.8g Fresh yeast (0.3g active dried) For a 1 day focaccia recipe
increase the yeast in the biga to 2g and ferment for 4 hours. For the dough: 300g White bread flour
160g Water
6g Fresh yeast (3g active dried)
10g Salt
30g Extra virgin olive oil
27g Second water
To top the focaccia: Extra sea salt and extra virgin olive oil
A selection of toppings