For the poolish:
For the final dough:
For the poolish:
Put all the ingredients in a bowl and mix vigorously with a spatula until everything is well combined. Clean the edges and cover with plastic wrap, leave to ferment at room temperature for 9 hours.
After that time, add the cup of water over the poolish and stir until it has reduced. Transfer to a clean bowl and add olive oil, yeast and half of the flour. Beat until obtaining a slightly thick shake. Add the rest of the flour with salt and mix until smooth.
Transfer the mixture to a clean surface and knead for 11 minutes, until the dough has become stretchy and firm. Do not flour the surface. Make a round shape and put in a bowl, greased with olive oil, cover again with plastic wrap, and allow to rise for another hour.
Oil a surface and roll the dough, extend with your fingers until obtaining a 10×16-inch rectangle, fold the dough in a triptych form, making sure the edges are closed, and roll out again pressing with your fingers until obtaining a 10×12-inch rectangle.
Cover an oven tray with a baking sheet and sprinkle some corn flour to place the dough on, maintaining the rectangle, then cover with plastic wrap and allow to leaven for one more hour.
Using a mortar, grind the herbs with salt until slightly torn, add garlic without peeling it, and grind. Lastly, add the 4 remaining tablespoons of olive oil.
Brush the dough with the remaining oil and poke the dough with your fingertips to make it irregular. Sprinkle the spice mixture, insert the physalis in the dough, and bake in the preheated oven at 480°F for around 20-25 minutes, until the crust is brown.
Allow to cool for around 20 minutes before cutting and eat.