Poolish, long-fermented focaccia

I love long-fermented breads and poolish is one of the easiest to work with — no sourdough starter required!

Ingredients for poolish

• 200 grams all purpose flour

• 200 grams water

• 0.5 grams dry yeast

Ingredients for dough

• 800 grams all purpose flour

• 600 grams water

• 30 grams salt

• 15 grams dry yeast

• extra virgin olive oil

• (opt) dried herbs, olives, tomatoes, garlic, onions, etc. — of choice

Instructions for poolish (start the night before)

1. add all ingredients together and mix thoroughly, leaving no dry flour in the bowl

2. cover and leave out at room temperature for 12 hours (usually overnight)

Instructions for dough

1. add water, yeast, and poolish to large bowl and combine

2. add flour and salt to the bowl combine thoroughly with your hands. This will be wet and sticky. A flexible, plastic dough scraper can help at this stage. Mix until the flour is completely combined without any dry bits. The dough will be shaggy and sticky.

3. cover and let rest at room temperature for two hours

4. pour the dough out onto a smooth, clean surface. With damp hands use the slap and fold or coil method until the dough is in a tight ball.

5. cover and let sit at room temperature for 45 minutes

6. repeat steps 4 & 5 for a total of three times

7. after you start the timer for the last 45 minutes, preheat the oven to 500°F (see note)

8. generously oil a 13” x 18” cookie sheet and place the dough in the centre, trying not to deflate it too much — we want those air bubbles! Gently work the dough out in all directions until it covers the pan as much as you can get it. (You can work it out more during the next phase)

9. oil the top of the dough again, generously

10. cover and let sit for 30 minutes

11. using your fingers (this is the best part) dimple the dough, creating indents along the surface

12. spread olive oil over the top again, sprinkle with salt and add your toppings

13. bake for 20 minutes until the top is golden brown

14. remove and let cool for an hour (sad, I know) to let it finish cooking and excess steam evaporate. If you don’t wait, it could be doughy in the middle.

15. cut and enjoy!

Note

For the best results, put a heavy, cast iron dish on the lower rack in the oven and preheat when you turn the oven on. When you put the focaccia in, add a cup of ice to create steam and quickly close the oven door. Don’t let any cold ice or water drip onto your glass door because it could crack!