For this focaccia recipe I decided to use the indirect method. What does that mean? It means that a small amount of flour, water and yeast is taken from the main recipe, mixed and pre-fermented overnight, then eventually added when making bread the day after. It's as simple as that!
There are different pre-ferments and this one I’m using today is called the poolish method. This bread making method was first developed in Poland during the 1840s (hence the name) and is probably the easiest pre-ferment that anyone can do / use in their baking to turn simple recipes into something more interesting!
You might ask what are the benefits of using this method? Like any other pre-ferments, the poolish method gives the bread a longer shelf life. It develops a better crust and due to its long fermentation, this method gives an excellent aroma to the final bread.
Makes: 1 large focaccia
For the Poolish
For the Final Dough