Make Tasty Focaccia Bread at Home Tonight! Super Easy No-Knead Focaccia

#focaccia #bread #breadrecipe
Learn how to make delicious focaccia bread at home with this easy recipe! In this video, we’ll show you a simple and quick way to make this Italian classic from scratch. With just a few ingredients and some basic kitchen tools, you can create a soft, flavorful, and aromatic focaccia bread that’s perfect for dipping in olive oil, serving with soups, or using as a base for sandwiches. Whether you’re a beginner baker or an experienced cook, this recipe is sure to become a staple in your kitchen. So why wait? Let’s get started and make some delicious focaccia bread at home tonight!

Focaccia bread
Prep time-30 minutes | Total resting time-3 hours 30 minutes | Bake time-40 minutes at 425° F
Ingredients:
To prepare the dough:
Water 2 cups (≈480g)
Bread flour 4 cups (≈615g)
Salt 2 tsp (10g)
Sugar 1 tsp (4g)
Olive oil 1 tbsp
Active dry yeast 1 sachet (7g ≈ 2 ¼ tsp)

Additional olive oil required:
To grease the baking tray/ parchment paper 2 tbsp
On the dough before final proofing or resting ½ tbsp.
On the dough after final proofing or resting 1 tbsp.

Toppings:
Flaky sea salt for sprinkling on top.
Dried or fresh rosemary for sprinkling on top.
Sliced garlic ≈ 4-5 big cloves, sliced
Pitted Kalamata olives, halved ≈ 15 no.
Both garlic and olives, once sliced, should be mixed with ½ tablespoon of olive oil, or as needed, and set aside. This will prevent the toppings from burning while baking.

Method:
1. Make the dough
In a large mixing bowl, take lukewarm water (temperature between 111°F and 115°F or see specific instructions on your yeast packet). Add sugar, salt, olive oil, and active dry yeast. Stir it gently and wait for 5-7 minutes until you see bubbles or foam forming on top.
At this point, add flour and mix it with a silicone spoon to form a dough. You don’t have to knead it by hand.
Once the dough is formed, cover it and let it rest for 30 minutes at room temperature. If it’s cold, place the dough in a warm area or a dough proofer.

2. Stretch, fold, and rest (ROUND 1-4)
Wet your hands. Grab one edge of the dough, stretch it up gently, and fold it over itself. Repeat on all four sides. Cover and let it rest for 30 minutes.
Repeat this step a total of 4 times.
This will form gluten in the dough without kneading. At the end of the fourth stretch and fold cycle, you will see that the dough has risen significantly, with bubbles forming inside. The dough becomes more cohesive and easier to handle, starting to pull away from the bowl more cleanly. The surface becomes smoother and puffy.

3. Final Stretch, fold and rest in the baking pan (ROUND 5 )
Stretch and fold the dough once more in the mixing bowl, then gently transfer it to a greased baking pan lined with parchment paper.
(If using parchment paper, you can reduce the amount of olive oil slightly compared to baking directly in the pan, since the paper helps prevent sticking.)
Once it’s in the baking pan, drizzle some olive oil on top, cover it, and let it rest for 1 hour.

4. Toppings
After 1 hour, drizzle some more olive oil on top, Use oiled fingers to dimple the dough all over.
Add sliced garlic, chopped kalamata olives (dipped in oil; also, don’t slice the garlic too thinly, or it will burn), flaky salt, and rosemary on top.

5. Bake at 425°F for 40 minutes or until golden brown and crispy at the edges.

6. Let it cool in the pan for 10 minutes. Transfer to a wire rack or cutting board. Serve warm or at room temperature.

Focaccia recipe
00:00 Intro
00:06 Overview of the recipe
00.11 Activating the yeast
00:36 Mixing the dough & rest
00:56 Stretch, fold & rest (round 1)
01:30 Stretch, fold & rest (round 2)
02:05 Stretch, fold & rest (round 3)
02:30 Stretch, fold & rest (round 4)
02:55 Final stretch, fold & rest (round 5)
03:58 Dimpling with Olive Oil
04:17 Adding toppings
04:37 Baking

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