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 the 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 table. Make a round shape and put it in a bowl greased with olive oil, cover again with plastic wrap, and allow to ferment for another hour.
Oil a work surface and roll the dough over it, then extend it with your hands until forming a 10×16-inch rectangle. Fold the dough into three parts as a leaflet and stretch again, pressing with your fingers until obtaining an 8×12-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 together with the salt until they are slightly torn, add the 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 to 480°F for around 20-25 minutes, until the crust is brown.
Allow to cool for around 20 minutes before cutting it, and eat.