I tried this recipe with your measurements, it came out exactly the way you had described, since last time I tried focaccia with a viral video but did not work for me. Thanks for sharing this recipe 👍😀
No-knead focaccia is kind of a misleading title. Should be: Focaccia recipe with traditional strength building fold technique that happens to be much more difficult than kneading. The folds she does are for strength building. It is just impossible to knead high hydration dough. There is no such thing as a kneaded focaccia.
@@apsoypike1956 those assumtions are probably true, though I do not agree with the spilling problem I can see how someone could have problems having a good surface to knead on
I made this yesterday and it was sinful! Soooo good! My Italian friend approved with two thumbs up! I swapped 50g of flour with whole wheat flour just to give it some fiber and color! Thank you for the recipe and to-the-point demonstration.
I had to come back to this post and say that this is the best bread I’ve ever tasted hands down. I added a little extra water at the beginning because my flour was a bit too strong, and everything turned out perfect
320g- water 7g-salt 3g -instant yeast 12g- olive oil 400g- flour Mix well , then leave for 30 mins in cover After 30 mins stretch the dough and leave on 30 more minutes Then place dough in a box and leave overnight in the fridge The next day take out the dough and place it in a baking dish and leave it closed until it doubles in size Next time it doubles , add toppings ( olives , sauce , tomatoes, sea salt , olive oil , herbs , garlic etc) Bake at 230 degrees C for 20-25 mins
@@romarizaamorhilario2643 The first time I made it with tap water, the next couple of times with warm water. There didn't seem to be much difference between using cold or warm. The yeast I use is Active yeast which is easier to get in New Zealand. My first effort was chaotic, my scales wouldn't measure the tiny gram amounts so it was hit and miss with the measurements but it still came out brilliantly. It seems to be a pretty forgiving recipe 😄
I love the sound of dough being stretched, kneaded, and folded, and I love the crackle of breaking the crust, but the way it jiggles is the visual version of ASMR, if that makes any sense.
I made this the first time last week and it came out amazing!! My first try and it worked, I felt so proud. This has ignited my desire to do more bread baking. I can’t recommend this recipe enough❤
I’m going to try my hand at bread for the first time. I will try this recipe. The biggest reason is that I have been using hickory smoked sea salt for a few years and this is the first recipe that I have seen using it. I get a lot of recipes to try off here.
That is the most easiest, the most easy to watch video and the most delicious 😋 focaccia I have ever made or tasted anywhere, thankyou very much, have a lovely Sunday 😊, from your most recent subscriber 😂.
Thank you so much for the amazing and perfect receipe... Never ever my baked goodies turned this perfect.. In my oven its fareinheit , so I used 446 F temperature
This recipe is written and it’s now on my fridge as my go to recipe 🤩🥰 The focaccia is slightly sweet after baking since there is no sugar in this recipe and the dough has been resting overnight the focassia tastes excellent.👌
Thank you for sharing your knowledge! I agree that some breads are best enjoyed when the dough is kneaded properly before continuing with the rest of the process 😊
💞It looks amazing and tempting 😍 but can i use all purpose flour i mean white flour can i get exact result with white flour please let me know so i can make it
It simply won't, because of how gluten free flour works. It means you just cannot use a regular recipe for a gluten free baked good, you can’t replace the flour 1:1 because they have different protein values, different densities, and obviously no gluten. However, if you want to get bread with a texture closer to regular bread, look for a explicitly gluten free bread recipe that uses something called psyllium husk. Psyllium husk is what Metamucil is made out of, but you can usually find it unflavored in the health section of your local grocery store. Try to find ground instead of whole, but if you can only find whole then you reduce the amount in the recipe by 25%, so if the recipe calls for 100g ground husk, add 75g whole husk. You mix it with water and let it soak up to become a goopy, gel consistently and then add it to your bread. It will make gluten free bread that is chewy, kneadable, and will rise. Nearly identical to regular bread. -I run an exclusively gluten free bakery
That's what I made, even without working out the math! So funny. Commenting bcs I'm sitting here bored waiting in the 3rd fold. I've made a dbl batch this time bcs of the demand. I'll be in bed by 3a I'm hoping. 😊
Tomato stems though? Otherwise it looks amazing, but just because it looks good doesn’t mean it should stay, just my opinion. Great job though, not digging at you at all, it really does look delish
What baking dish are you using? Sizewise as mine are quite big and not sure if I should get smaller ones for the recipe or scale up the ingredients, and I think I forgot to do 2 stretch of coil folds. Is it one stretch - 30 mins outside - coil fold - 30 mins fridge - cold foil - fridge overnight ? As without the coil folds i just did 2 stretchs 30 mins apart and don't get the fluffy/bubbly when I push it into the dish.
