Focaccia Veneta

To prepare the biga, combine 100 grams of 00 flour, 100 grams of whole milk, 10 grams of granulated sugar, and 15 grams of fresh yeast in a small bowl. Mix until a shaggy dough forms. Cover and let it rise in a warm place for 1 hour, or until bubbly.

In the bowl of a stand mixer fitted with a dough hook, combine the risen biga with the remaining 400 grams of 00 flour, 140 grams of granulated sugar, 10 grams of fresh yeast, 50 grams of whole milk, 2 whole eggs, 3 egg yolks, 8 grams of salt, lemon zest, orange zest, and the scraped seeds from the vanilla bean. Knead on low speed for 10-12 minutes until the dough comes together and is smooth.

Gradually add the 120 grams of softened unsalted butter, a small piece at a time, continuing to knead on medium speed. Ensure each addition of unsalted butter is fully incorporated before adding more. Continue kneading for another 15-20 minutes until the dough is very elastic, smooth, and pulls away from the sides of the bowl.