MAKES TWO 9-INCH ROUND LOAVES
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well-wrapped at room temperature or frozen for several months wrapped in foil and placed in a zipper-lock bag.
BIGA |
|
½ |
cup (2½ ounces) unbleached all-purpose flour |
⅓ |
cup (2⅔ ounces) warm water (100–110 degrees) |
¼ |
teaspoon instant or rapid-rise yeast |
DOUGH |
|
2½ |
cups (12½ ounces) unbleached all-purpose flour, plus extra for shaping |
1¼ |
cups (10 ounces) warm water (100–110 degrees) |
1 |
teaspoon instant or rapid-rise yeast |
Kosher salt |
|
4 |
tablespoons extra-virgin olive oil |
2 |
tablespoons chopped fresh rosemary leaves |
1. FOR THE BIGA: Combine the flour, water, and yeast in a large bowl and stir with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute. Cover the bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours or up to 24 hours). Use immediately or store in the refrigerator for up to 3 days (allow to stand at room temperature for 30 minutes before proceeding with the recipe).
2. FOR THE DOUGH: Stir the flour, water, and yeast into the biga with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 teaspoons salt over the dough; stir into the dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature for 30 minutes. Spray a rubber spatula or bowl scraper with vegetable oil spray; fold the partially risen dough over itself by gently lifting and folding the edge of the dough toward the middle. Turn the bowl 90 degrees; fold again. Turn the bowl and fold the dough six more times (for a total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat the folding, turning, and rising two more times, for a total of three 30-minute rises. Meanwhile, adjust an oven rack to the upper-middle position, place a baking stone on the rack, and heat the oven to 500 degrees, at least 30 minutes before baking.
4. Gently transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and divide it in half. Shape each piece of dough into a 5-inch round by gently tucking under the edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Sprinkle each pan with ½ teaspoon kosher salt. Place a round of dough in one pan, top side down; slide the dough around the pan to coat the bottom and sides, then flip the dough over. Repeat with the second piece of dough in the second pan. Cover the pans with plastic wrap and let rest for 5 minutes.
5. Using your fingertips, press the dough out toward the edges of the pan, taking care not to tear it. (If the dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch it again.) Using a dinner fork, poke the entire surface of the dough 25 to 30 times, popping any large bubbles. Sprinkle the rosemary evenly over the top of the dough. Let the dough rest in the pan until slightly bubbly, 5 to 10 minutes.
6. Place the pans on the baking stone and lower the oven temperature to 450 degrees. Bake until the tops are golden brown, 25 to 28 minutes, switching the placement of the pans halfway through the baking time. Transfer the pans to a wire rack and let cool for 5 minutes. Remove the loaves from the pans and place on the wire rack. Brush the tops with any oil remaining in the pans. Cool for 30 minutes before serving.