HOW TO MAKE A "Poolish" For FOCACCIA BREAD
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No-knead focaccia? Yes, and it works beautifully. This recipe is super simple, beginner-friendly, and only uses a few ingredients — but time is key. ⏳ We use a poolish preferment, which gives the dough elasticity, flavor, and that airy, bubbly texture. That’s the secret to making a light, fluffy, golden focaccia. Recipe: Focaccia with Poolish Dough weight: 1000 g •⁠ (10%) Poolish – Flour: 53 g •⁠ (10%) Poolish – Water: 53 g •⁠ (0.1%) Poolish – Fresh yeast: 0.5 g •⁠ (90%) 00 Flour: 480 g •⁠ (75%)
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