Indisputably and intentionally Flat Bread - let's call it whatever you think fits best

This is a flat bread baked directly on the hearth stone stone. It could also be baked in a sheet or pizza pan. So I’m not really sure if it’s more in the ciabatta or focaccia category, the name here is totally inconsequential. Obviously, I’m taking some liberties in the recipe here but the bones are pretty traditional: based on a simple but powerful biga technique taught to me by Roman baker Roberta Pezzela. I’ve learned there are several different approaches and no shortage of strong dueling opinions from all corners on how and why to make and utilize biga as a leavening agent. But, I had never seen in person the simple technique Roberta taught me, and it’s so deliberately opposite of how I normally approach making bread so I was intrigued to say the least. For *this style* of biga preparation you will need a machine mixer to transform the super dry mass into a silky smooth dough. It’s not possible fully by hand. I am using a Univex spiral mixer on slow speed. I’ve also used the paddle attachment in a planetary mixer with excellent results.