Directions: |
Directions:Whisk the water and yeast together for the biga in a glass or metal bowl. Add 1 cup flour and whisk until smooth. Cover with plastic wrap and chill overnight, but no longer than 16 hours. Before preparing the dough, bring the biga to room temperature, setting it on the counter for 1 hour. It will be thick and foamy.
Combine the biga, 2 cups flour, 2 teaspoons salt, and sugar for the dough in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 1 minute or until incorporated. Increase speed to medium-low and mix until smooth, 5 minutes. If the dough is not wet, sticky, and falling from the hook, add water 2 teaspoons at a time until it is. Transfer dough to a bowl coated with nonstick spray. Pull the dough up and over itself until its top is smooth, then coat with nonstick spray. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1½ to 2 hours.
Drizzle 3 tablespoons olive oil in a 9 by 13 baking pan, then smear it to coat using your hands. Press dough evenly into the pan, cover with plastic, and let rise until 1 inch thick, about 1 hour. Preheat oven to 400˚.
Top dough with rosemary. Coat fingers with nonstick spray then press them into the dough to dimple. Not too many or the dough will collapse.
Drizzle dough with 2 3 tablespoons olive oil and sprinkle with coarse salt. Bake until the top is golden and sides pull away from the pan, 25 30 minutes. Transfer the bread to a rack and cool for 5 minutes before slicing. |
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