Olive Focaccia

An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until it is pulled out the next day and folded once more. 

From the additional fold on the day of baking, the dough takes on more stability and is easier to form. In addition, the dough can be stored in the refrigerator up to 48 hours due to the low yeast amount. 



  • 500g Tipo 0 / 00
  • 250g Water
  • 0,3g Yeast

Dissolve the year in water and then mix with the flour into a firm dough. The biga then is matured for 12-15 hours at room temperature.

Main dough

  • 750g Mature Biga
  • 165g Water 1-3°C
  • 11g Salt
  • 10g Olive oil (add at end of kneading)
  • 10g Malt
  • 0,5g Yeast
  • 0,5g Oregano
  • 150g Sliced olives

Important: Knead the water in only in small drops. If the water is added all at once, the kneading time will double. 


  • Mix the dough on a medium speed until it begins to separate from the side of the mixing bowl. Then add the olive oil and knead a further 3-4 minutes at a fast speed.
  • After producing the dough, place it in an oiled gough tub and cover. Fold the dough after 40 and 80 minutes. Then let the dough mature in the refrigerator at 4-6°C/ dough maturity 18-48 hours.
  • On the day of baking, remove the dough tub from the refrigerator and let it acclimatise at room temperature for 30 minutes. Then carefully fold the dough into the middle from two sides. 
  • Then let the dough rise for a further 60-90 minutes.
  • To work up, turn out the dough on a floured work surface and divide it into three equal sized pieces. Fold the divided doughs from the edges into the middle and place on baking paper. 
  • Cover and let relax for 30-45 minutes. Then, with lightly oiled fingers, press the dough into form. Then top the doughs with sliced olives. 
  • Let it proof for 15 minutes and place in the oven at 250°C reduced to 235°C with light steam. 
  • Backing time approx. 27-30 minutes