The BEST Rosemary Focaccia

I've been wanting to try the Cook's Illustrated version of Rosemary Focaccia for some time now, but it is a bit time-intensive. This past weekend we were home with no plans, so I gave it a whirl. This bread is not a beginner's bread, although it was not difficult. It uses a biga (starter) which you need to do the night before and has FIVE, yes, FIVE rises.  That said, it was out of this world good. Crispy crust, soft, airy insides. Perfect amount of rosemary and salt on top. Wow.  Not something I'd make a lot, but it's a show-stopper.

INGREDIENTS:

Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary


DIRECTIONS:


1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with
wooden spoon until uniform mass forms and no dry flour remains, about 1
minute. Cover bowl tightly with plastic wrap and let stand at room temperature
(about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use
immediately or store in refrigerator for up to 3 days (allow to stand at room
temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon
until uniform mass forms and no dry flour remains, about 1 minute. Cover with
plastic wrap and let rise at room temperature for 1 5 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly
incorporated, about 1 minute. Cover with plastic wrap and let rise at room
temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick
cooking spray; fold partially risen dough over itself by gently lifting and folding
edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and
fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise
for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of
three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position,
place baking stone on rack, and heat oven to 500 degrees at least 30 minutes
before baking.
4. Gently transfer dough to lightly floured counter . Lightly dust top of dough
with flour and div ide in half. Shape each piece of dough into 5-inch round by
gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons
olive oil each. Sprinkle each pan with 1/2 teaspoon kosher salt. Place round of
dough in pan, top side down; slide dough around pan to coat bottom and sides,
then flip over. Repeat with second piece of dough. Cover pans with plastic wrap
and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists
stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner
fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle
rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10
minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake
until tops are golden brown, 25 to 28 minutes, switching placement of pans
halfway through baking. Transfer pans to wire rack and let cool 5 minutes.
Remove loaves from pan and return to wire rack. Brush tops with any oil
remaining in pan. Let cool 30 minutes before serving.