Hate kneading dough but want delicious focaccia? In this PIATTO™ video, we'll show you how to make a NO KNEAD focaccia bread recipe to die for! This bread dough— with 85% water— is a HIGH HYDRATION dough that produces a tall, soft focaccia perfect to use as sandwich bread.

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In this PIATTO™ video recipe, we present:

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NoKnead Focaccia Bread Recipe with High Hydration Dough
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Italy is the country of the 3 P's: Pizza, Pane (Bread) and Pasta! But it's also the land of FOCACCIA bread. There are many varieties of focaccia in Italy, that very by region and type but the one we show how to make in this video is one of the most popular.

This focaccia recipe is ideal as sandwich bread. Tall, with a crispy crust and so soft inside —with big bubbles and a great texture. The secret? A high hydration dough (85% water). Thankfully, the tastiest focaccia is also the easiest to make. We'll show you how to make this focaccia recipe without kneading with your hands or a stand mixer.

Have you had trouble working with high hydration dough in the past? We'll show you the simple, effective tips for folding and working with this type of dough.

#focaccia #breadmaking #homemadebread

INGREDIENTS
✔ flour (bread or pizza): 600 g roughly 5 cups but we recommend weighing
► WHAT WE USED (affiliate link): Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10): https://amzn.to/3F8vo77'>https://amzn.to/3F8vo77

✔ dry yeast: 3 g (0.5% the weight of the flour); 1 tsp
► WHAT WE USED (affiliate link): Caputo Active Dry Yeast: https://amzn.to/3q67eWq'>https://amzn.to/3q67eWq
✔ water: 310 g (1 1/3 cups)
✔ whole milk: 200 g (3/4 cup)
✔ olive oil: 10 g (1 tbsp)
✔ salt: 15 g (2.5% the weight of the flour) (2 1/2 tsp)

TOPPING OPTIONS
✔ rosemary
✔ coarse or flake salt

WHICH FLOUR TO USE?
For highhydration doughs, greater than 80%, you should use a strong flour. In other words, you should use a flour with high gluten content. The strength of flour is represented by a "W" on flour products. Strong flour should have a "W" greater than '300.' This strength of flour can hold a lot of water and still maintain its structure.

PRODUCTS USED IN THIS VIDEO!
Affiliates links below:
► Caputo Chefs Flour for Pizza and Bread (2.2 LB; Case of 10): https://amzn.to/3F8vo77'>https://amzn.to/3F8vo77
► Caputo Active Dry Yeast: https://amzn.to/3q67eWq'>https://amzn.to/3q67eWq
► Caputo Semola Flour: https://amzn.to/3F9Mdi7

THE PROOF
The amount of yeast is calculated for the length you plan to proof. In our case, this focaccia recipe is designed to proof 67 hours at a temperature of around 70°F (21º C).


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TIMESTAMPS

0:00 intro
0:58 ingredients for making focaccia
1:03 how to make focaccia dough
3:10 working high hydration dough (folding)
6:10 first focaccia rise
8:10 second focaccia rise
9:51 how to bake focaccia


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CREDITS
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Marketing Social Media Branding: Kaniko Limited https://kanikogroup.com
Production Piatto LLC

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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video.

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