Poolish Focaccia Bread Recipe

Poolish Focaccia Bread Recipe 👉 Salt 1 cup extra-virgin olive oil 2 Tbsp. Combine the water with the fermented poolish and scrape the bowl to loosen the poolish.

I also make 50 poolish focaccia often but with a little lower hydration about 75 plus addition of some olive oil. Knead all the ingredients together until combined. Pour the poolish into a large mixing bowl and add the olive oil instant yeast and half of the all-purpose flour.

Place the container with the Poolish covered in room temperature for about 8-10 hours.

This preferment is called a poolish and has equal parts of water and flour. I love the journey I have now started with bread baking. Pour the poolish into a large mixing bowl and add the olive oil instant yeast and half of the all-purpose flour. Salt knead it for six minutes.