It took years, YEARS to master the perfect fluffy, bubbly focaccia. I tried the uber high hydration doughs, 3 day ferments and special 00 flour but nothing got the result I wanted, so I decided to simplify and strip everything back. And it worked!
This recipe uses a funky little thing called a poolish, this adds a depth of flavour and texture similar to a sourdough (but a lot easier to manage).
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