Genovese Focaccia

Begin by placing half a cup of warm water into a small bowl, and then sprinkle yeast over its surface. Allow the mixture to sit for about 10 minutes, until the yeast has been fully absorbed.

Next, combine two cups of flour and a teaspoon of salt in a large bowl. Create a well in the center of the mixture, and then pour in the cold water, yeast mixture, one tablespoon of olive oil, and a small amount of biga. Mix the ingredients together using a sturdy wooden spoon.

When the dough starts to come together, remove it from the bowl and place it onto a floured surface. Knead the dough vigorously for approximately 20 minutes, taking short breaks of one to two minutes as needed. The dough will be somewhat sticky until it is fully kneaded, at which point you can form it into a ball.

Rub the inside of a clean bowl with oil, and then place the dough in it. Turn the ball over to coat it evenly with oil, before covering it again with a towel. Allow the dough to rise at room temperature until it has doubled in size, which should take around 1.5 hours.

To further develop the dough's texture, punch it down by folding its edges into the center and turning it over so that the top is once again smooth. Cover the bowl again, and then let the dough rise a second time until it has doubled in size once more, taking about 45 minutes.

Turn the dough out onto a floured surface and gently flatten it into an 8-inch square using your palms. Cover the dough again, and then allow it to rise once more.

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Meanwhile, place a baking stone in the oven while it preheats. Sprinkle some cornmeal over the surface of the baking stone, and then gently slide the dough square onto it using a bakers peel. Use your fingers to create a dimpled surface by pressing them about three-quarters of the way down into the dough. Mist the surface with water.

Slide the square off the peel onto the baking stone, and then mist some water into the hot oven. Quickly shut the door to allow the focaccia to cook.

Bake the focaccia for 30 minutes in the preheated oven, until its top is golden brown. Remove it from the oven to cool on a wire rack, and then brush its surface with any remaining olive oil while it is still hot.