Hi Zorra! I had seen this recipe before but as I don't have a mixer I felt a bit intimidated. Still, the ingredients seem similar to the one I just tried, though I don't know what Weizengriess is. Something to do with wheat... I wonder if the different rising method and the oil in the dough make yours more tender. Sigh, I'd like to bake on right now, for immediate consumption. But I guess that is the beauty and difficulty of breads, they require patience!

Astrid, you do not need a mixer, but it's easier because the dough is very sticky. ;-) Griess is semolina, this is also not necessary. I added it only because in Italy, they have special flours. The biga gives a good taste to the Foccacia, and it's true the longer a bread ferments, the better it will be. Patience is the key! ;-)