Poolish focaccia from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 164) by Peter Reinhart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 7.5-9.5 hours to prepare. Can substitute unbleached bread flour for high-gluten flour. See recipe for herb suggestions. See recipe for variations.

  • doug_j1bmba on April 21, 2026

    A great start. Got some pretty big air bubbles & pockets. Maybe I need more work on the dimpling and degassing.

  • Rradishes on May 16, 2022

    Made this twice, both times great results. Poolish version can be made in one day (poolish time ~3 hrs) or overnight. I reduced the amount of oil for both the baking sheet and just use some sea salt for pre-bake topping, at it was perfect. 2tbsp for the baking sheet resulted in too oily bread for my taste, just used enough oil to coat the parchment.

  • JuneHawk on June 15, 2020

    This focaccia takes a long time to make but it is out of the this world delicious, especially if you use flavored olive oil (and why wouldn't you?). It's amazing on its own and just as good stuffed with prosciutto as a sandwich the next day. It does make a lot of focaccia, so in the future I'll halve the recipe and bake in a quarter sheet pan.

  • smtucker on May 02, 2017

    Wow! This formula is a total winner. Made for a Pizza focaccia and it was amazing! Worth the extra fussiness. https://www.hungryonion.org/t/whats-for-dinner-21-05-2017-garden-banquet-edition/9392/5

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