Focaccia with potato and rosemary

with poolish

You seems enjoying to making bread with variety method😊
In fact,I like poolish method the best.We can get easily fully fermented dough stably,And enough tasty dough without yeast smell.Moreover,poolish can reduce ferment time than natural yeast.i think poolish has many advantage,don't you think?
Any

Anyway,i loooooove savory bread,
Especially i love potato focaccia which used herbs,Yours looks soooo tasty that fluffy dough! I want to eat whole😍😋

I agree with you totally,bread using poolish is full of lovely bread flavour,big air holes,and nice chewy texture,and it requires less time to ferment,timing is easier to control.I am still feeding my natural starter but I think I could only make bread with it on my day off.For the days I have to w

work,I better stick with fresh yeast.I love savoury bread too,and I crave for things like pizza and focaccia with topping,this is what I'm going to eat often from now,since all my resent studying has helped me to bake better ones!
it's something magical about this Italian combination,potato,rosemar

rosemary,Parmesan and olive oil.And those speckles of sea salt is a revelation !