Andrew Janjigian's Better Focaccia

Three pages in Cook's Illustrated September & October 2010 issue is an excellent tutorial on making artisan breads, especially this focaccia recipe. I tried to find a link online, and could not, so just posting here the basic recipe for my daughtie's who want the measurements:

Biga:
1/2 c (2.5 oz) unbleached all-purpose flour
1/3 c (2-2/3 oz)warm water
1/4 tsp instant or rapid rise yeast

Combine in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains. Cover bowl tightly and let stand at room temp overnight or at least 8 hours.

Dough:
2.5 c (12.5 oz) unbleached all purpose flour, plus extra for shaping
1.25 c (10 oz) warm water (100-110 F)
1 tsp instant or rapid rise yeast
Kosher salt
4 T extra virgin olive oil
2 T chopped fresh rosemary leaves

Stir flour, water, yeast into biga with wooden spoon until no dry flour reamins. Cover and let rise at room temp for 15 minutes. Sprinkle 2 tsp. salt over dough; stir into dough until thoroughly incorporated. Cover and let rise at room temp 30 minutes. Spray rubber spatula with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again: a total of 8 turns. Cover and let rise 30 minutes. Repeat folding, turning, rising 2 more times, for 3 30 minute rises. Transfer dough to lightly floured counter. Etc...using olive oil to coat 2 cake pans, etc. Call me, Susan for the rest of the technique details if you like.

Bake 450 degrees 25 minutes.