Poolish Focaccia


  • 3 cups poolish
  • 2 2/3 cups bread flour
  • 1 tablespoon sea salt
  • 1 1/2 tablespoons yeast
  • 1/2 cup olive oil
  • 1/4 cup white wine, room temperature
  • 1/2 cup warm water
  • topping......oil, herbs, salt


  • Take the chill off the poolish before mixing.
  • Mix dry ingredients except salt with about half of the flour and poolish. Add wine and water. Mix with paddle until mixture is mixed and continue mixing for about 3 minutes. Change to the dough hook. Slowly add the rest of the flour about 1/2 cup at a time until all is in. Continue to knead about 5 minutes until you achieve a smooth sticky dough. It will clear the sides of the bowl but stick to the bottom of the bowl.
  • Place in a bowl and rise for about 1 1/2 hours. Take out and stretch into a sheet pan or pizza pan. Allow to rise.
  • Before baking in a 450F oven...dimple with fingers. Top with olive and salt and herb(s) of choice. Bake about 25 minutes until dark on top.
  • For a soft "sandwich" crust, douse with olive oil upon retrieving from oven. Cool on rack.


  • Description:
  • "This is one of Apple Charlotte's favorite ways with bread....and my
  • customers' too!"
  • SERVINGS: 12