This is my super quick thin and crispy Italian focaccia bread recipe, no knead, no special oven, super delicious and the best bread you will ever make for a sandwich, I swear!
Give it a try and feel free to leave a comment.
320g cold water (divided: 160g + 160g)
3g dry yeast
2g sugar
400g Caputo Type 00 flour (12% protein) or all-purpose flour (11-12% protein+)
10g sea salt
Olive oil (for hands, pan, & drizzling)
Coarse sea salt (for topping)
Fresh rosemary leaves (for topping)
Mix Base:
In a bowl, combine 160g cold water, 3g yeast, & 2g sugar; stir to dissolve. Gradually add 400g flour, mix with spatula until shaggy.
Add 10g salt, mix well. Pour in remaining 160g water; stir until sticky dough forms. Cover & rest 30 mins at room temp.
Stretch & Fold:
With spatula, stretch bottom of dough up & over top; rotate bowl 90° & repeat for 3 mins. Cover & bulk ferment 1 hr until puffier.
Shape: Oil hands; loosen dough from bowl. Lift center, fold in half (core facing up), rotate 90° & fold—repeat series until smooth. Tuck under to form loose ball. Place in oiled 30x40cm square pan or 38cm round for better fit. Drizzle oil over top, cover, & proof 30-40 mins until bubbly.
Bake: Preheat oven to max (~450°F/230°C). Oil hands & dimple dough heavily for thin/crisp texture (half as much for airier).
Sprinkle coarse salt & rosemary; drizzle oil. Bake 20-25 mins (25 in non-fan oven) until golden & crispy.
Cool on rack.
Hope you made something wonderful!
Peace!
Pierre
In this video, I’ll show you how I make easy, no need, thin and crispy fatcher at home. Wow. I’ll walk you through my process step by step so you can whip up a delicious fic catcher that’s great for snacking or turning into a loaded sandwich. For this recipe, I’m using Caputo type 00 flour, which has about 12% protein, but any allpurpose flour with 11 to 12% protein or higher will work well if you don’t have it. So, let’s start with the dough, which by the way is going to be at 80% hydration, so it’ll be pretty wet and sticky. With 320 g of cold water, take half of it and add it into a bowl. Add 3 g of dry yeast and mix it well. Then add 2 g of sugar and stir it until it’s fully dissolved. Next, add 400 g of flour gradually. And once added and mixed, add 10 g of sea salt. Then mix it until you get a shaggy dough that mostly holds together. Now add the remainder of the water and mix it for another minute or so until it’s fully incorporated into a sticky dough. Cover it with plastic wrap and let it rest at room temperature for about 20 minutes. After that, do a quick stretch and fold. I’ve used a spatula to grab one side of the dough from the bottom. Stretch it up a little and fold it over the top. Then rotate the bowl and repeat for 3 minutes. After that, cover it again and let the dough bulk ferment for another hour. After an hour, peel off the film. Now, lightly oil your hands and gently loosen the dough from the sides of the bowl. Lift the dough in the center, letting it droop and fold it in half, always keeping the core point facing up towards the ceiling. Then, rotate 90° and fold again. And repeat this process until the dough looks smooth. Once the folding is done, tuck it underneath itself to form a loose ball. And make sure the underside of the ball is sealed. Here, I simply use the work top to do the sealing for me. Drop it into a well olive oil pan. I’ve used a 40x 29 cm rectangular pan, but a 30×40 cm square or 38 cm round pan would probably fit better. But this was all I had. And once again, cover it with plastic wrap and let it proof for 30 to 40 minutes. In the meantime, preheat your oven to around 450° F or 230°. Drizzle olive oil on the dough as well as your hands and gently dimple the dough all over. Pressing it down into the pan without deflating it too much. I went heavy on the dimpling to get a thinner crispier fic catcher with fewer large bubbles. That’s the style I was after. But if you want more of those airy pockets, just dimple about half as much as I did. Then give it another good drizzle of olive oil. Sprinkle on some coarse sea salt and some fresh rosemary leaves. Slide the pan into the hot oven and bake for about 20 minutes. If you’ve got a non-fan oven like me, it will need 25 minutes rather than 20. The result should give a slightly hard, crispy, and golden brown surface. And the underside should be browned beautifully and more completely than the top side. I use fata to mostly make sandwiches. So, usually I slice it open horizontally and then layer on some spicy beef chorizo, fresh arugula, and a mix of mostly grand padano with a little cheddar. And then I finish it off with a drizzle of olive oil. And honestly, it makes such an epic sandwich. Wow. And get this, even the day after, I pulled a pre-made sandwich from the fridge straight into the panini maker, and it tasted even better, crispier, and more flavorful than it did the day before. So, that’s it. If you like this video, please give it a like and a subscribe. And if you have any questions or feedback, drop them in the comments. It really helps to spread the word and get the video out to people that might want to see it. And as always, there will be many more culinary adventures to come. But until then, I’ll see you in the next one.
Dining and Cooking