Guest
Today I'm baking a Focaccia with the Poolish method and semola flour. Outstanding results, a very open crumb, soft and chewy Focaccia. I also stuffed it with loads of olives, not? We love olive breads! Follow me along in Mile Zero Kitchen and let's make this work of art of a focaccia together. Here's the ingredients: Poolish 250 g Water 250 g Flour 0.5 g Dry Yeast = rest for 14-16 hours at room temp. The day after 250 g Semola Flour 150 g Room temp Water 20 g Salt 30 g Olive Oil Mixed Olives Toppings Sugar Bombs tomatoes (broken by end on top of the focaccia) Olives Salamoia ( 100 g Water, 50 g Olive Oil, Oregano) Want to support the channel and be awesome? Consider buying me a little coffee, I'll be forever grateful! KITCHEN EQUIPMENT USED IN THIS VIDEO: SEMOLA FLOUR: DRY YEAST: CAST IRON LODGE: https://
