Poolish Focaccia

🍽️ Method

1. Mix poolish and water first.
2. Add flour and mix until shaggy.
3. Rest 15 minutes.
4. Add salt, olive oil, sugar, and optional yeast.
5. Mix until smooth and very soft.
6. Cover and bulk ferment 1.5–2 hours with 2–3 stretch and folds during the first hour.
7. Oil a baking pan generously and transfer dough into pan. Let rest 20 minutes, then stretch gently to fit pan.
8. Proof another 45–90 minutes until very puffy.
9. Drizzle heavily with olive oil and dimple deeply with fingertips. Add toppings.
10. Bake at 425°F for 20–30 minutes until deeply golden brown.
11. Brush with more olive oil after baking if desired.