Poolish:

1. In a medium bowl, whisk together the bread flour and yeast. Pour in the room temperature water and combine using a wooden spoon. Scrape down the sides of the bowl using a spatula or dough scraper. Cover the bowl with plastic wrap and let it rest on the counter at room temperature (75 degrees F. /25 degrees C.) for 12 to 14 hours.

Final Dough:

1. The next day, or when ready to mix the final dough, whisk together the flours and yeast in a large bowl. Pour the water and oil over the poolish and mix thoroughly with a wooden spoon or Danish dough whisk to break up the poolish. Add the water gradually, reserving the 25 grams to mix with the salt. I started with about 650 grams (78%), then gradually added more water until the dough reached the consistency I was looking for 725 grams (87%). Scrape down the sides of the bowl with a dough scraper, cover and let it rest (autolyze) for 20 minutes.
2. Uncover and sprinkle the salt over the top of the dough. Pour the remaining 25 grams of water over the salt to dissolve it. Using wet hands, thoroughly incorporate the salt into the dough. Scrape down the sides of the bowl, cover with plastic wrap or a kitchen towel and let it rest for 20 minutes.
3. Sprinkle water on a work surface. Uncover the dough and transfer it to the wet surface. Using wet hands, fold the dough from all sides. Then gently tuck the seams under and place the dough back in the bowl. Using water on the counter and your hands, alleviates the need to oil the bowl or the work surface. Cover the bowl again with plastic wrap or a kitchen towel and set the dough aside for the third time to ferment for 20 minutes.
4. Sprinkle water on the work surface again and fold the dough one last time. Tuck the seams under and place it back in the bowl. Cover and set it aside to ferment for 2 hours.
5. An hour before you plan to bake the focaccia, place a baking stone or tiles in the oven and preheat it to 500 degrees F. (260 degrees C.) If you plan to use a pan for steam, place it in the oven at this time.
6. Sprinkle your work surface with water. Transfer the dough to the work surface and divide it into four equal pieces. Depending on the type of flour you use and the hydration, each piece will be approximately 400 grams. Mine were about 410 grams each.
7. Shape each piece into a round and cover with plastic. Let them bench rest for 15 minutes.
8. At this point, I wrapped two of the dough balls in oiled plastic, placed them in a plastic bag and put them in the refrigerator to use another day. Feel free to make them all at once if you prefer.
9. Lightly oil two half sheets of parchment paper. Place one dough ball on each sheet. Gently press on the dough to degas it and then shape each piece into a flattish round. Cover the rounds with plastic wrap and let them proof for 45 minutes.
10. Uncover the dough, drizzle olive oil over the top and gently stretch each piece into an oval disk the length of the parchment paper, or to the desired size. Sprinkle the top with fennel seeds, thyme and sea salt (optional) and place thinly sliced lemons, as desired.
11. The first time I made these focaccias, I used one lemon to top two focaccias, but it really needed more so for the next batch, I added more lemon slices.
12. Using a baker’s peel or unrimmed baking sheet, transfer the focaccia (on the parchment) to the preheated baking stone. If using steam, add ice cubes to the steam pan. I used my new baking steel with no added steam.
13. Bake the focaccia for 10 minutes, or until the loaves are golden brown and crisp around the edges. Remove the parchment paper partway through baking to allow the bottom to firm up.
14. Remove from the oven and transfer to a wire rack to cool. Add a handful of the spring mix greens and sprouted alfalfa and tear apart pieces or slice it if you prefer.
15. Repeat with the remaining focaccias.