Onion Focaccia with Biga, a cloud of lightness, slow-rising, with only 3 g of fresh brewer’s yeast. If you want to enjoy a focaccia that is light and airy, try making it with a biga dough. Remember that I prepared the dough for you some time ago, I was so happy that I thought of making a delicious white focaccia, with oregano and a little onion, which is perfect to eat as it is or to use as a base for making a stuffed focaccia. I prepared it quite thin by dividing the dough into 2 large trays of 13-14 inches in diameter, so I can stuff it without opening it, but directly on the surface, as we usually do for gourmet pizzas or pinsa.
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 2 focaccias
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 2 Onion Focaccias with Biga
- 4 1/4 cups all-purpose flour for pizza
- 1 cup cups cold water
- 3 g fresh brewer's yeast
- biga
- 2 cups cups all-purpose flour for pizza
- 1 tbsp tbsps extra virgin olive oil
- 4 tsp tsps salt
- 1 1/3 cups cups very cold water
- 1 red onion
- dried oregano
- coarse salt
- 1 1/2 tbsp tbsps extra virgin olive oil
- 2 tbsps tbsps water
Tools
- 1 Bowl
- 1 Mixer
- 1 Pastry Board
- 1 Spoon
- 1 Scraper
- 2 Baking Trays
Preparation Steps for Onion Focaccia with Biga
First phase, we prepare the biga. Dissolve the yeast in cold refrigerated water. Add the flour and mix with a spoon, then by hand to obtain a rough dough, cover with plastic wrap and let rise in a cool place, around 55°F or in the fridge if it’s warmer inside, until you have a risen dough, it could take about 16-24 hours depending on the temperature. (I suggest if you put it in the fridge, do 12 hours in the fridge and the rest outside until it’s ready).
Break the risen biga into pieces and place it in the mixer with the flour, and start working with very cold water, best if placed in the freezer for a while. It’s convenient to work with the mixer because the dough, being dry at the beginning, is difficult to work by hand. Work until the dough detaches from the sides of the mixer. Finally, add oil and salt and work again.
I like to always give a few folds by hand, so as soon as I finish, I work a little by hand on a pastry board, then put in a bowl, let it rest for a few minutes and give another round of folds. At that point, cover and let rise, as before more or less, from 12 to 24 hours around 53°F or less if in the fridge.
Retrieve the risen dough and divide it into 2 loaves, close well and let rise for a couple of hours.
After the two hours, spread the loaves in the trays greased with a little olive oil or if you prefer, you can also not grease them, as long as they are non-stick. Leave to rest in the tray for at least half an hour, then proceed to season.
Season with a mixture of water and oil, coarse salt, dried oregano, and sliced onion.
Bake in a hot ventilated oven at 482°F for about 20 minutes or until well browned, even two trays at a time, in the central area. Remove from the oven and enjoy, excellent hot just out of the oven, but if it remains it can be kept in the fridge for more than 2 days, just heat it a little and it will be perfect as just made.
