Herb-Infused Focaccia Rounds

1. Biga Preparation

In a large bowl, mix together the biga ingredients until a uniform dough forms. Cover with plastic wrap and let rest at room temperature overnight (8-24 hours). Before using, let it stand at room temperature for 30 minutes if refrigerated.

2. Dough Mixing

Into the biga, stir in the additional flour, water, and yeast until well combined. Cover and allow to rise for 15 minutes at room temperature.

3. Dough Salting

Evenly sprinkle salt over the dough and mix thoroughly. Let it rise, covered, for another half-hour.

4. Dough Folding

With a greased spatula, fold the dough over itself in the bowl. Rotate and fold eight times in total. Cover and let rise for 30 minutes. Repeat the folding and rising process two more times.

5. Oven Preparation

Place a baking stone on the upper-middle oven rack and preheat the oven to 500°F for at least 30 minutes.

6. Dough Shaping

Transfer the dough to a floured surface, dividing it in half. Shape each half into a 5-inch round by tucking under the edges.

7. Pan Preparation

In two 9-inch cake pans, pour 2 tablespoons of olive oil each, and sprinkle with 1/2 teaspoon of kosher salt. Place the dough rounds in the pans, coat with oil and salt, and flip.

8. Dough Stretching

Let the dough rounds rest covered for 5 minutes. Then, stretch them to the edges of the pans, allowing a rest if the dough resists.

9. Dough Dimpling

Press dimples into the dough with your fingertips and poke with a fork. Top evenly with rosemary and let rest until slightly bubbly.

10. Baking

Place pans on the preheated baking stone, reduce oven temperature to 450°F, and bake for 25-28 minutes, swapping pan positions halfway through.

11. Cooling

Remove from oven, let cool in pans for 5 minutes, then transfer to a wire rack. Brush with any remaining oil from the pans and cool for 30 minutes before serving.