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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, because...why 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 14-16 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! https://ko-fi.com/milezerokitchen KITCHEN EQUIPMENT USED IN THIS VIDEO: SEMOLA FLOUR: https://amzn.to/3Z9NCAy DRY YEAST: https://amzn.to/487H7Cq CAST IRON LODGE: https://amzn.to/3r66hAO My AMAZON STORE: https://www.amazon.com/shop/milezerok... Affiliate Disclosure: Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Visit My Website: http://www.milezerokitchen.com Follow me on Instagram and Facebook: @milezerokitchen Using this footage without permission or license is not permitted. #focaccia #asmr #focacciabread #asmrcooking