focaccia come in pizzeria " solo 5 minuti "più impasto a lunga lievitazione

Prepare the biga by mixing 500 g of flour with 300 ml of cold water and 8 g of yeast.

Let the biga rest for 3 hours at room temperature.

Refrigerate the biga until the next day at 15:00.

Add to the pre-ferment 500 g of flour, 500 ml of cold water, 20 g of oil, and 2 teaspoons of salt.

Mix and knead the dough until well combined.

Shape the focaccia and let it rise before baking.

Spice Level: