Whole Wheat Focaccia

• Biga (yeast starter)
• water↗1⁄2 cup
• yeast1⁄8 teaspoon
• whole wheat flour↗7⁄8 cup
• Dough
• warm water (100F)8 1⁄2 cups
• honey↗1 teaspoon
• yeast4 teaspoons
• whole wheat flour (5 lbs)↗18 cups
• olive oil↗1⁄4 cup
• kosher salt↗2 teaspoons

Step-by-step instructions

1. 1

   Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate.

2. 2

   Add the remaining flour and continue mixing for 5 minutes.

3. 3

   Split the dough into oiled bowls and let rise twice, about 1 hour at 70°F.

4. 4

   Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano.

5. 5

   Let rise until doubled (about 1/2 hour).

6. 6

   Press down gently with fingers to make dimples.

7. 7

   Finish with a sprinkling of kosher salt.

8. 8

   Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top.

9. 9

   Save any remaining biga for the next batch.