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1
Biga:.
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2
Combine all the ingredients in a medium-sized bowl, cover and let the mixture rest, at room temperature, for about 12 hours, or overnight (I usually leave it closer to 24 hours).
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3
Dough:.
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4
In a large bowl, or the bowl of a mixer, combine the biga with all the dough ingredients except 1 cup of the flour, stirring to mix well.
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5
Add remaining flour 1/4 cup at a time, until the dough becomes cohesive, then knead by hand or machine, until it's springy, about 5 minutes (or a bit longer by hand).
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6
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.
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7
Assembly and Baking:.
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8
Gently deflate the dough, divide it in half and transfer it to a lightly greased work surface.
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9
Cover it, and let it rest for 15 minutes to allow the gluten to relax.
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10
Working with half the dough at a time, roll it into an 18 x 13-inch rectangle.
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11
Don't worry if it's not exactly 18 x 13, you can stretch it once it's in the pan.
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12
Transfer the dough to an olive-oiled half-sheet (18 x 13-inch) pan.
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13
Cover the pan and let the dough rest for 10 minutes.
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14
After its rest, stretch the dough with your fingers to the edges of the pan; this may take some doing, but keep gently working it until it covers the bottom of the pan.
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15
If it is entirely too resistant, cover and let rest a little longer.
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16
Layer half the provolone atop the crust, then all the salami.
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17
Top the meat with the cup of freshly grated Parmesan or Asiago, then the rest of the provolone.
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18
Roll the other half of the dough into a rectangle large enough to cover the filled crust.
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19
Drape it over the filling and seal it to the bottom crust all the way around.
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20
Cut a small hole in the center to allow any steam to escape.
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21
Cover the focaccia and let it rise for 30 minutes, while you preheat the oven to 350F.
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22
Bake the focaccia for 20 minutes.
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23
Remove it from the oven, sprinkle it with the half cup of Parmesan or Asiago, and return it to the oven.
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24
Bake for an additional 15 minutes, or until the focaccia is golden brown.
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25
Remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool (to prevent the bottom from becoming soggy).
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26
Slice into generous rectangles to serve.
