Day 1 – Biga (Pre-ferment):
Mix 200g tipo 00 flour, 130ml water at 20°C, 1g fresh yeast until shaggy dough forms.
Cover, ferment at room temperature 12-16 hours until bubbly and tripled.
Day 2 – Main Dough:
In stand mixer with dough hook, combine biga, 300g tipo 00 flour, 200ml water at 20°C, 10g salt, 5g malt syrup (or honey), 5g fresh yeast.
Mix 3 minutes low speed, then 10 minutes medium speed until smooth, elastic dough.
Gradually add 50ml extra virgin olive oil while mixing until fully incorporated.
First rise: Transfer to oiled bowl, cover, rise at 25°C for 2 hours.
Dimpling and Second Rise:
Pour 3 tbsp olive oil onto 30x40cm baking sheet with rim.
Place dough on sheet, gently stretch to fill corners. If resistant, rest 10 minutes, stretch again.
Create dimples: Press fingertips straight down to bottom of pan across entire surface.
Second rise: Cover with damp cloth, rise at 25°C for 3-4 hours until puffed and airy.
Topping and Baking:
Preheat oven to 220°C/425°F with rack in lower third.
Dimple again lightly. Pour over 1/4 cup olive oil mixed with 1/2 cup warm water, letting it pool in dimples.
Sprinkle with 2 tsp coarse sea salt, 1 tbsp fresh rosemary leaves.
Bake 20-25 minutes until golden brown, crisp bottom.
Immediately brush with extra olive oil, cool on wire rack.