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1000 Hole FOCACCIA (for a Thousand Olives)
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 1416 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:
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