Prepare the biga (preferment): Add the measured water to a mixing bowl, then add the remaining ingredients. Using a dough hook, mix on the lowest speed for 2–3 minutes, just until the flour is fully incorporated. Cover the bowl and let the biga rest at room temperature for 12–14 hours.

Mix the final dough: Add the warm water to the base of a stand mixer with the biga. Add the dry ingredients and begin mixing on low speed. Mix for about 15 minutes, until the dough is smooth and developed. Add Olitalia Extra Virgin Olive Oil and continue mixing for another 3–4 minutes, until fully incorporated. The finished dough should be 76–78°F. Transfer the dough to a lightly oiled container, cover, and let it rest.

Bulk fermentation and folding: Let the dough rise in a warm spot for about 2 hours and 15 minutes. During this time, perform two sets of folds: After 45 minutes, fold the dough like a letter (three folds, rotate, and repeat). After 90 minutes, repeat the folding process. By the end of fermentation, the dough will feel airy, stronger, and full of gas bubbles.

Press and stretch the dough: Generously oil a sheet pan and transfer the dough onto it. Gently press and stretch the dough toward the edges of the pan, working in stages and resting the dough for 5 minutes between stretches if needed. Drizzle Olitalia Extra Virgin Olive Oil over the top, then use your fingertips to dimple the surface. Cover loosely to prevent drying.

Final proof and preheat: Preheat the oven to 460°F. Let the dough finish proofing on the pan for 30–40 minutes, until slightly puffed and airy.

Bake, Cool, & Serve: Uncover the dough and sprinkle with coarse sea salt. Bake in the center of the oven for 20–25 minutes, until golden brown with an amber color. Remove the bread from the pan as soon as it is cool enough to handle and place it on a wire rack. Let it cool to room temperature before serving for the best texture.