Don't want to knead? Watch how to make an EASY FOCACCIA that kneads itself. A focaccia with a high water content that is crispy on the outside, tall and so, so soft inside. You won't believe how easy this focaccia is!
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No Knead Focaccia with 85% Hydration!
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Italy is the country of the 3 P's: Pizza, Pane (Bread) and Pasta! But, also focaccia! There exist a variety of types of focaccia bread in Italy but a tall focaccia like this one is certainly a favorite.
Our focaccia recipe is ideal for a sandwich: tall, crispy outside and super soft inside. In this video recipe, we'll show you how to achieve all this without a stand mixer, and without kneading by hand.
#focaccia #italianfood #bread
INGREDIENTS
flour: 600 g
dry yeast: 3 g (0.5% the weight of the flour)
water: 310 g
milk: 200 g
oil: 10 g
salt: 15 g (2.5% the weight of the flour)
Topping
rosmary
coarse salt or salt flakes
WHICH FLOUR TO USE
For a dough with a high hydration ( above 80%) it's always best to use a strong flour. You'll need a flour that contains a lot of protein (specifically gluten). In Italy, the 'W' indicates how strong the flour is.
A strong flour should have a 'W' of more than 300, between 300 and 350. This flour allows you to use a lot of water, which will give us a soft bread inside.
A flour with a 'W' over 350 is a flour that's 'reinforced' that
which is used in a mixture to further increase the capacity to contain liquids. It is widely used in bread making where you get 100% hydration dough.
THE FLOUR WE USED FOR OUR FOCACCIA
'Farina Caputo Manitoba Oro (W 390)'. We used the famous Caputo flour popular throughout pizzerias in Italy
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ALTERNATIVE
Farina Caputo Cuoco (W 320). This is a versatile flour; for doughs with under 80% hydration. For this focaccia it is ok but not ideal.
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YEAST THAT WE USED
Caputo Lievito Secco. This is a ready-to-use dry Caputo yeast which can be mixed dry into the flour.
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For our dough we used 3 g (for a 7 hours rise at 21º C / 70 F). Just use 2 g if the temperature inside where the dough is rising is around 25º C / 77 F (summertime).
If you don't have a scale, 3 g is about a teaspoon or 5 ml.
THE FOCACCIA RISE
The amount of yeast is calculated for the time you plan to let the bread rise (6-7 hours at around 21º C) If you use a flour with the same strength as ours you could even go another 7 hours without risking deflation.