Focaccia (poolish method, kneaded by hand)

Make the poolish: combine flour, semolina and instant yeast in a bowl and mix with room temperature water.

Leave the poolish at room temperature for about an hour, then refrigerate until the next day.

Take the poolish out two hours before making the bread.

Pour the second part of the water over the poolish so it comes out of the container easily; wait about a minute.

In a large bowl, add bread flour, salt and yeast on top of the poolish and knead by hand (or use a stand mixer).

When it comes together, turn the sticky dough onto the work surface and knead about five minutes until elastic and smooth; do not add extra flour.

Add the extra virgin olive oil and knead until fully incorporated.

Form a tight ball and rest in an oiled container about 45 minutes, until doubled; the dough after mixing should be 23 to 26 C.

Grease a large baking tray and line it with parchment paper.

Turn the dough onto the tray, gently deflate and fold into a thick pillow, keeping as many air bubbles as possible and getting rid of large air pockets.

Rest the dough 20 minutes, then spread it evenly over the sheet tray.

Cover and proof about 60 minutes.

Add a good drizzle of olive oil and make deep dimples with the fingers all the way to the bottom of the dough.

Rest 20 minutes, then bake at 550F for about 15 minutes.

Right after baking, add more olive oil and transfer to a cooling rack.