🍳 Instructions

Day One

• Mix your biga ingredients and let it rise at room temperature for 12 to 16 hours.

Day Two

• In a large bowl, mix together the water, biga, honey, and yeast. Break the biga into small pieces with your hands or a spoon. It won’t be perfect. Just make sure the liquids are incorporated and the biga is in more manageable chunks.
• Add in the flour and use a wooden spoon or damp hand to mix until no dry flour remains. Cover with a cloth and let it rest for 10 minutes.
• Turn the dough out onto a clean counter and knead for about 4 minutes until it comes together into a rough ball. Then cover and let it rest for 30 minutes. The dough will feel tight and a bit tough at first, so work quickly. Use flour only if needed and keep it minimal to avoid drying it out.
• Now start the slap and fold method. Pick up the dough with both hands, slap the bottom onto the counter, then fold the top over the bottom. Repeat this four times. Cover and let it rest for 30 minutes.
• Repeat this process every 30 minutes for a total of four rounds. After the last one, your dough should feel smooth, elastic, and stronger.
• Transfer it to a lightly oiled bowl, cover, and let it rise at room temperature for about 2 hours or until doubled in size.
• Split the dough in half. Give each half one quick slap and fold to shape it into a ball. Place each piece in a well-oiled 8×8 pan.
• Drizzle olive oil on top and gently press the dough toward the edges. Cover with plastic wrap and place in the fridge overnight.

Day Three

• Take the dough out of the fridge about 2 hours before baking to let it come to room temperature.
• Preheat your oven to 450°F.
• Uncover the dough and drizzle more olive oil on top. Coat your fingers in oil, then dimple the dough by pressing straight down with all ten fingers. Press deeply but gently so you don’t tear or deflate the dough.
• Top with whatever you like. I usually go with rosemary and flaky salt.
• Bake for about 18 minutes, but keep an eye on it. You’re looking for a golden brown top and an internal temperature around 200°F.