Focaccia Alla Genovese

Activate the Yeast: In a small bowl, combine the warm water and yeast. Let stand until foamy, about 10 minutes.

Combine and Mix Dough: In a large bowl, whisk together the bread flour and salt. Create a well in the center and add the cold water, yeast mixture, 1 tablespoon of olive oil, and the biga. Stir with a sturdy wooden spoon until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead vigorously for about 20 minutes. The dough will be sticky at first, but will become smoother and more elastic as you knead. Feel free to take 1-2 minute breaks as needed. Form the dough into a ball.

First Rise: Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch Down and Second Rise: Gently punch down the dough by folding the edges into the center. Turn the dough over so the top is smooth. Cover the bowl again and let rise for a second time until doubled, about 45 minutes.

Shape and Final Proof: Turn the dough out onto a lightly floured surface and gently flatten it into an 8-inch square using your fingertips. Cover loosely with plastic wrap and let rest for 20 minutes.

Prepare to Bake: Preheat the oven to 425°F (220°C). Place a baking stone in the oven while it preheats. Dust a baker's peel (or the back of a baking sheet) with cornmeal. Gently transfer the dough square onto the prepared peel. Use your fingertips to create dimples all over the surface of the dough, pressing about 3/4 of the way down. Mist the dough lightly with water.

Bake: Sprinkle a little cornmeal directly onto the preheated baking stone. Slide the focaccia from the peel onto the stone. Mist the inside of the oven with water and quickly close the door. Bake for 30 minutes, or until the top is golden brown and the bottom is crisp.

Cool and Finish: Remove the focaccia from the oven and transfer it to a wire rack to cool slightly. While still warm, brush the surface generously with the remaining 1 tablespoon of olive oil.