1000-Hole FOCACCIA (for a Thousand Olives)

Today I'm baking a Focaccia with the Poolish method and semola flour. Outstanding results, a very open crumb, soft and chewy Focaccia. I also stuffed it with loads of olives, because...why not? We love olive breads!
Follow me along in Mile Zero Kitchen and let's make this work of art of a focaccia together.
Here's the ingredients:

Poolish
250 g Water + 250 g Flour + 0.5 g Dry Yeast = rest for 14-16 hours at room temp.

The day after

250 g Semola Flour
150 g Room temp Water
20 g Salt
30 g Olive Oil
Mixed Olives

Toppings
Sugar Bombs tomatoes (broken by end on top of the focaccia)
Olives
Salamoia ( 100 g Water, 50 g Olive Oil, Oregano)

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KITCHEN EQUIPMENT USED IN THIS VIDEO:
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Видео 1000-Hole FOCACCIA (for a Thousand Olives) канала Mile Zero Kitchen