The Easiest No-Knead Focaccia Recipe!#homemade#focaccia#easyrecipe#sourdough#bread#shorts#tutorial

[shebakesourdough]

🅡🅔🅒🅘🅟🅔
(I used a 9 x 13” pan)

Focaccia :

400g Bread Flour
*280-320g Water
7g Salt
3g Instant Yeast (OR 100g Levain)
15g Olive oil

*the higher the hydration the softer the dough will be. So you can adjust the amount of water in the dough to achieve a consistency that you are comfortable with handling

Red Pesto :

215g of sun-dried tomatoes
200g of red pepper, roasted
30g Basil leaves
2 garlic cloves, minced
75g of Pine nuts, toasted
50g of Parmesan, grated
60ml of olive oil
1 pinch salt
A dash of freshly grounded black pepper

[Idontknowtocallthis]

For y’all looking for the full recipe with instructions

320 grams water
7 grams sea salt
3 grams instant yeast
12 grams olive oil
400 grams bread flour

Mix together with a spatula until fully hydrated ( no dry bits of flour)
Cover and rest for thirty minutes
Do one set of stretch and folds going all around the bowl/container Cover and rest for 30 minutes
Do one set of coil fold ( bring the dough up and then fold it over itself, doing this four times on each side) cover for thirty minutes
Do this again and cover and leave in the frige overnight to develop flavour and ferment .
Tip into a heavily oiled baking tin (9 x 13”) and proof in a warm spot until double.
Put more oil on top ( it is all about personal preference)
Dimple the dough all along and then jiggle the dough with another set of dimples . Add your favourite toppings and then bake at 230c for 20-25 mins until golden brown and crispy!
Enjoy!!
This legit took me 20 mins 💀

[Jadiex]

Never had this bread before but now I’m craving it 😋😋

[NickBEADG]

That looks like super high hydration. It looks amazing.

[ReneeOuellette-fm]

Can you send me the full recipe, please? This looks delicious!

[ag]

This looks awesome! Love your videos! :)

[Constissel]

I always prefer the type 00 flour from Caputo for this

[suki_channel]

How long is the proofing after u take out from the fridge?

[pavithrasathishkumar]

Brie, honey and red pesto is an excellent combo over Focaccia 🤩👌

[jiding]

Looks yummy ❤..gonna try this soon. Thank you for the clear explanation 🙏

[mariacazadio]

Thank you for this recipe . Is any other trick? Should I rest in the refrigerator for 25 hours or more? Thank you

[orikislassi]

Looks great, and the result is fabulous.
But im not sure that yeast and salt are friends..

[fatimafakhro]

Wow looks yummy .. can I have the recipe written down so that I know the quantity of each ingredient? Thanks

[mortennielsen]

you want it even better? keep it in the fridge for 5 days. The flavor development is so good.

[gorb]

Is there any substitute for bread flour? Can I use all purpose flour instead?? Amazing video btw❤

[suki_channel]

Hello! What is coil fold and How long is Proof until (almost) double? Thank youu😊
And Do you have a beginner friendly tutorial for those with no experience in baking?

[Sarcastic_Yogi_]

Can I do this with sourdough starter too & and how much would you suggest? Thank you! I’ve been wanting to try this for so long & this recipe seems easy.

[amassaro]

Looks great but how much are the ingredients please 😊

[carlosr.psouzarp]

Perfeito essa delícia parabéns por desenvolver essa maravilhosa obra-prima de gostosura e obg pela receita. ❤ sucesso

[danielarmatis]

I've made it three times and I can't get this rise and fluffiness right. I'm using 400g bread flour (I've also used all-purpose flour), 7g salt, 3g yeast, and 15g olive oil. Not sure if I should be using more or less water because it doesn't seem to be spreading in the pan all of the way. Could the temperature of my house be the problem?