High Hydration No Knead Focaccia: a Masterclass.

Watch this simple Masterclass to achieve the best high hydration focaccia, no knead method. A crunchy bottom followed up from a pillow soft dough. That's what is focaccia. It's oily, messy, savoury.
Today we're cooking an authentic Italian focaccia, with an 80% hydration and the simplest of the methods: No Knead. Yes, you heard me right...we're not going to knead our dough, we will just use some folding techniques to achieve a very light and springy dough. Also, we will slow-proof our dough for 24 to 48 hrs (for this video I left it for 48 hrs), so the long fermentation will leave an outstanding smell of proofed dough.
It's so so easy. And it's a masterclass you can watch anytime to achieve a consistent homemade terrific focaccia.
Have a look at the video, follow the steps, you can't go wrong. If you have any questions or need few tips or even if you tried it and it was awesome, please LEAVE A COMMENT!
Always bake the focaccia in the lowest rack of your oven.

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For a 30*40 Pan

400 gr FLOUR
320 gr WATER
1.5 GR DRY YEAST
10 gr SALT
30 gr EXTRA VIRGIN OLIVE OIL

You can use toppings like: plum tomatoes, onions or olives.

The focaccia is baked for 15 min at 240 C or 465 F.

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#focaccia #nokneadrecipes #highhydrationdough