Focaccia

I prefer a focaccia made with a pre-ferment or poolish, which adds depth of flavor. If you don’t have the time or interest to prepare this, simply add all of the ingredients together at the start of mixing and carry on. I’m most used to focaccias with ingredients draped over the top just before baking. If adding ingredients to the center of the focaccia, add in before pressing into the pan. This recipe is adapted from Frank Carollo and