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An incredibly soft and bubbly focaccia bread made using a simple no-knead technique. It requires only five basic ingredients and features a signature airy interior with a crunchy crust, perfected through a series of stretch and folds.
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Mix the wet ingredients and flour into a sticky dough and let it rest. → Perform four sets of stretch and folds every 30 minutes to develop structure. → Transfer to a heavily oiled tray and let rise for 1 hour. → Dimple the dough with oiled fingers, add toppings, and bake at 400°F (200°C) for 20 minutes.
Mix the wet ingredients and flour into a sticky dough and let it rest. → Perform four sets of stretch and folds every 30 minutes to develop structure. → Transfer to a heavily oiled tray and let rise for 1 hour. → Dimple the dough with oiled fingers, add toppings, and bake at 400°F (200°C) for 20 minutes.
An incredibly soft and bubbly focaccia bread made using a simple no-knead technique. It requires only five basic ingredients and features a signature airy interior with a crunchy crust, perfected through a series of stretch and folds.
In a large bowl, combine warm water, salt, olive oil, and yeast. Whisk thoroughly to dissolve the salt.
Add the bread flour to the mixture. Stir with a wooden spoon until a wet, sticky, and shaggy dough forms.
Let the dough rest for 30 minutes. Wet your hands and perform the first series of 'stretch and folds' by pulling the side of the dough up and folding it over to the center. Repeat for all four sides.
Cover the bowl and rest for another 30 minutes. Perform the second series of stretch and folds with wet hands.
Rest for 30 minutes and perform the third series of stretch and folds. You will notice the dough becoming smoother.
Use high-protein bread flour (at least 12%) to ensure the dough can support large bubbles.
Wet hands are key to handling this high-hydration, sticky dough without it sticking to you.
Do not pop the large bubbles on the surface; these create the signature texture.
Generous olive oil prevents sticking and creates a fried, crunchy bottom crust.
If refrigerating the dough overnight, let it rise in the tray for 2 hours at room temperature before baking.
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