Focaccia | Tangzhong and Poolish Method

Today, we're going to show you, step-by-step, how to make a delicious and easy focaccia, based on science. It's fluffy and soft inside, with a satisfying crunch on the outside. To get both of those characteristics, we're using tangzhong which also has the added benefit of making the dough a little easier to handle. For the matter of flavor, we're also using a poolish left overnight to develop complex tastes and aromas. Both are easy and simple derivative ingredients that take less than 5 minutes to make, but bring numerous benefits. The toppings are simple but still yummy, using extra virgin olive oil and garlic to add flavor. Watch the video for more!

#focaccia #tangzhong #poolish
Links
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Ingredients
Summary Weight (g) %
Total Flour 250 100.0%
Total Hydration 200 80.0%

Ingredients/Derivatives
Poolish 40
Bread Flour 100 40.0%
Water 100 40.0%
Instant Yeast 0.5 0.2% (less than 1/8 tsp)

Tangzhong 20
Bread Flour 50 20.0%
Boiling Water 75 30.0%

Dough
Bread Flour 100 40.0%
Water 25 10.0%
Salt 4.5 1.8%
Olive Oil 15 6.0%


Total Dough Weight 470

Chapters
0:00 Intro
0:39 Opening
7:18 Derivative Ingredients: poolish and tangzhong
10:49 Final Dough