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DOUGH - FOCACCIA DOUGH
BREAD NAME Focaccia Dough
SETTING Dough-Pizza
PADDLE Collapsible
DELAY START No
INGREDIENTS
BIGA INGREDIENTS
Water 55°F (13°C) ¼ cup
Bread flour ¾ cup
Yeast: Active Dry pinch
DOUGH
Water, 86°F (30°C) 1 cup
Olive oil 4 tablespoons
Salt 2 teaspoons
Sugar, granulated 1 teaspoon
Bread flour 2 cups
Yeast: Active Dry ¾ teaspoon
Making the Biga
The biga should be prepared one day before you want to serve the focaccia. Combine the ingredients for the biga in a small bowl until well
combined. The biga will be stiff and slightly dry. Cover with plastic wrap at room temperature for up to 12 hours.
Making the Focaccia
Ensure the collapsible paddle is securely attached and in the upright position before adding the water to the bread pan. Cut the biga into 6 pieces
and add it to the water. Break up the biga pieces by hand. Add the remaining ingredients in the order listed. Secure the bread pan inside the baking
chamber. Select the DOUGH PIZZA setting. Press the START | PAUSE button. When the cycle is complete, remove the dough from the bread pan
and transfer to a lightly floured surface. Divide the dough into 2 portions. Use the heel of your hand to press and flatten a piece of the dough until
it is ¼" (0.5mm) thick. Transfer the pressed dough to a baking sheet that has been brushed with olive oil and sprinkled heavily with cornmeal or
semolina. Brush the top with olive oil. Cover gently with plastic wrap and allow to rise at room temperature until puffy, about 25 minutes.
Preheat the oven to 400°F (205°C). Brush the dough again with olive oil and sprinkle with desired toppings. Place the baking sheet on the lowest
rack and bake until the focaccia is nicely brown, approximately 20 to 25 minutes.
SUGGESTED TOPPINGS
Onions, caramelized
Black olives
Tomatoes, thinly sliced
Coarse sea salt
Basil, dried
Garlic, minced
TIP: 'Biga' is a thick, firm textured Italian bread dough sponge
starter made of flour, water and yeast.
BBM800XL_IB_FA.indd 111 1/07/10 10:47 AM