No Knead Focaccia- Super easy and tasty recipe by CWMAP #recipebycwmap #shorts #viral
- 8 months ago
No Knead Focaccia- Super easy and tasty recipe by CWMAP #recipebycwmap #shorts #viral
Learn more about how to make it
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Hello everyone:)
This week’s video is about making focaccia!
Focaccia is a bread with a very long history that has been made in Italy for a long time.
It is also considered a bread that developed from the same roots as pizza, a representative Italian food.
In northern Italy, focaccia is not called 'focaccia' but
It is also called ‘Pizza Genovese (Genoese-style pizza)’.
Because it is a bread with a long history, it has developed into various forms over a long period of time.
There are various methods for making focaccia.
Thin or thick, and the internal texture is soft or chewy,,,,etc.
You can make it in so many different styles.
Personally, I like focaccia that large and small bubbles are evenly distributed within,
crispy on the outside but airy and chewy on the inside.
If you like this type of texture, you'll probably like the recipe I'm posting today.
And today I put it in a mold and baked it a little thicker.
It's bread with no restrictions on shape,
so make it with the tools and materials you have at home :)
If you have any questions, please leave a comment.
Thank you for always watching my videos❤️
▶Ingredients (for one square pan(19.5cm * 19.5cm))
- The mold size does not have to be the same.
If you don't have a similar mold, you can just make it without a mold.
260g bread flour
210g Lukewarm water(you might need some more depending to the flour you use)
3g Instant dry yeast
5g Salt
10g Olive oil
1) Add yeast, salt, and oil to warm water and mix.
2) Add bread flour and mix.
3) Fold 4 times at 30-minute intervals and refrigerate for 1st proofing for 12 to 24 hours.
4) Put olive oil on the mold and place the dough. Fold all sides to make a square, then press the dough to fit the size of the mold.
5) Perform secondary proofing at room temperature for 2 hours.
6) Sprinkle olive oil evenly on the surface and make holes in the surface of the dough with your fingers.
7) Bake in a preheated oven at 200 degrees Celcius for 20 minutes.
*Storage: It tastes best right after baking and cooling slightly. Can be stored at room temperature for up to 2 days or frozen for 2 weeks. When eat it, be sure to toast it until the outside becomes crispy.
Learn more about how to make it
‘Like’ and ‘Subscription’ are a great support in creating content!
Hello everyone:)
This week’s video is about making focaccia!
Focaccia is a bread with a very long history that has been made in Italy for a long time.
It is also considered a bread that developed from the same roots as pizza, a representative Italian food.
In northern Italy, focaccia is not called 'focaccia' but
It is also called ‘Pizza Genovese (Genoese-style pizza)’.
Because it is a bread with a long history, it has developed into various forms over a long period of time.
There are various methods for making focaccia.
Thin or thick, and the internal texture is soft or chewy,,,,etc.
You can make it in so many different styles.
Personally, I like focaccia that large and small bubbles are evenly distributed within,
crispy on the outside but airy and chewy on the inside.
If you like this type of texture, you'll probably like the recipe I'm posting today.
And today I put it in a mold and baked it a little thicker.
It's bread with no restrictions on shape,
so make it with the tools and materials you have at home :)
If you have any questions, please leave a comment.
Thank you for always watching my videos❤️
▶Ingredients (for one square pan(19.5cm * 19.5cm))
- The mold size does not have to be the same.
If you don't have a similar mold, you can just make it without a mold.
260g bread flour
210g Lukewarm water(you might need some more depending to the flour you use)
3g Instant dry yeast
5g Salt
10g Olive oil
1) Add yeast, salt, and oil to warm water and mix.
2) Add bread flour and mix.
3) Fold 4 times at 30-minute intervals and refrigerate for 1st proofing for 12 to 24 hours.
4) Put olive oil on the mold and place the dough. Fold all sides to make a square, then press the dough to fit the size of the mold.
5) Perform secondary proofing at room temperature for 2 hours.
6) Sprinkle olive oil evenly on the surface and make holes in the surface of the dough with your fingers.
7) Bake in a preheated oven at 200 degrees Celcius for 20 minutes.
*Storage: It tastes best right after baking and cooling slightly. Can be stored at room temperature for up to 2 days or frozen for 2 weeks. When eat it, be sure to toast it until the outside becomes crispy.