Good eveningうるさかめさん！You are welcome! This is big success,I am so happy to see your focaccia,good colour,lots of big air holes,it looks super delicious! You are right,I have also seen this thin style in Italy,they like to make sandwiches with it,ham,salami,cheese,arugula and many more,it's best memories of mine! Poolish is very good method of making bread,it's one of the pre-fermentation technique.Sometime Italian bread uses 'biga' too,please check this out,bread is so much more delicious with pre-fermentation. Please continue and bake more bread,I know うさかめさん is a good cook and could handle all challenges easily! Thank you my foodie friend,it's my pleasure sharing good food!
Hi うさかめさん,I apologize for late reply,the past few days I have been working night time too,but I am ok now! About poolish,you could use it in many bread,and you might find them different even the same ingredients,also yeast is used much less,the flavor of bread comes from long time fermentation. Here is what I know,Pain de mie is French name of 食パン,also meaning sandwich bread in English.Usually square in shape.White bread is just any bread made from all white flour,could be any shape! Biga is similar to poolish,but using much less water.The same bread made with biga and poolish could taste quite different!Please try that too! You are most welcome,it's biggest joy for me to share good food,please let me know if you have any more question!