Focaccia, a quintessential Italian bread, boasts a unique texture and flavor achieved through the use of yeast and robust, high-gluten flour. Baked to perfection in flat sheet pans after a period of rising, this bread is a delightful culinary experience. While there are countless techniques to craft bread, for this particular focaccia, I employ the poolish method. It’s a straightforward approach that doesn’t demand kneading, yet yields an impressive result. Imagine a spongy base with lots of olive oil, coarse salt, and a medley of herbs like rosemary, basil, olives, tomatoes, and more. The possibilities are as endless as they are delicious.