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Big Bubble, NO-Knead Authentic Focaccia Bread #shorts #howto
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Big Bubble, NO-Knead Authentic Focaccia Bread #shorts #howto

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Focaccia isn’t simply bread dough covered with olive oil. A proper Focaccia Genovese is built around high hydration, fermentation, deep dimpling, plenty of olive oil and one technique many homemade versions completely miss: salamoia.

This same-day recipe uses only the fundamentals—flour, water, yeast, salt and olive oil—to create a focaccia with a deeply golden top, airy irregular crumb and a bottom that becomes almost shallow-fried in olive oil as it bakes.

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🍞 INGREDIENTS | 9×13″ PAN

Dough
• Bread flour or Italian 00 flour — 500g
• Warm water (30–32°C) — 400g
• Instant yeast — 7g
• Fine sea salt — 12g
• Olive oil — 25g

Pan
• Olive oil — 40–50g

Salamoia
• Water — 30ml
• Olive oil — 30ml
• Fine salt — 1 tsp

Topping
• Fresh rosemary — 2–3 tbsp
• Flaky sea salt

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👨‍🍳 METHOD
1. Make the dough: Combine 500g flour, 400g warm water and 7g yeast until no dry flour remains. Add 12g salt + 25g olive oil and mix into a wet, sticky dough. Don’t add extra flour just because it feels difficult to handle—this recipe deliberately uses 80% hydration to create its open, irregular crumb.

2. Build structure: Cover and rest 15 min. With wet hands, stretch one side of the dough upward and fold it over itself; rotate and repeat on all four sides. Do 3 sets of stretch-and-folds, 15 min apart, then leave undisturbed for the remainder of a 2-hour total bulk rise, until bubbly, elastic and roughly doubled.

3. Prepare the pan: Pour 40–50g olive oil into a 9×13″ metal pan. This isn’t simply greasing—the visible pool of oil partially fries the underside during baking, producing focaccia’s distinctive golden crust. Transfer the dough gently into the oil and stretch it toward the edges without aggressively deflating it. Cover and rest 20–25 min so the gluten relaxes and the dough naturally spreads.

4. Dimple properly: Oil your fingertips and press firmly all the way to the bottom of the pan, roughly every inch. Shallow fingerprints aren’t enough—the deep craters are designed to hold the salamoia.

5. Make the salamoia: Shake/whisk 30ml water + 30ml olive oil + 1 tsp fine salt vigorously immediately before using. Pour over the dough and allow it to collect inside the dimples. Add 2–3 tbsp rosemary and flaky salt, preferably nestling the rosemary into the wet dimples so it infuses rather than burns.

6. Final proof: Cover and proof another 45 min until visibly puffy. Meanwhile, thoroughly preheat the oven to 475°F / 245°C.

7. Bake: Bake at 475°F / 245°C for 20–25 min until genuinely deep golden brown, including around the edges. Don’t pull it when merely pale-golden. Internal temperature should be around 200–205°F / 93–96°C.

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❄️ COOLING & STORAGE
Cool in the pan for only 5–10 min, then transfer to a wire rack. Leaving focaccia sitting in the hot, oily pan traps steam underneath and softens the crust.

Focaccia is best within a few hours of baking. Store at room temperature for 1–2 days, loosely wrapped in paper or a clean towel. Avoid refrigeration—it accelerates bread staling.

For longer storage, portion, wrap tightly and freeze for 2–3 months. Reheat at 350–375°F / 175–190°C for 5–10 min; frozen pieces can go directly into the oven with a few extra minutes. Avoid microwaving if you want to preserve the crisp crust.

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💡 KEY TECHNIQUES
• Don’t “fix” the wet dough with extra flour.
• Use wet hands and stretch-and-folds instead of traditional kneading.
• Use the full amount of pan oil for the fried-bottom effect.
• Dimple all the way down—not just the surface.
• Shake salamoia immediately before pouring.
• Proof after dimpling and salamoia.
• Bake until deeply golden, not merely cooked.

#chef #bread #italy #shorts #focaccia #recipe #cooking

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42 Comments

  4. @suhazsoni

    Next time dont put yeast direct to de mix like dis..take half glass of water nd put Yeast nd mix it properly nd keep it aside for sometime and aftr put dis mix to de dough mix🤗

  9. @gabbarshakal1457

    Bro I drive truck in USA watch and listen to your videos and cook for my kids when I get home and they think there dad is world class chef 😂😂thank you 😂

  41. @jayaawasthi1692

    I have become a pro in baking crispy focaccia and so many artisan no knead breads. Learnt from channels like Emma’s goodies. Those recipes are with more hydration than shown here. It rises more. The bubbles are really giggly while dimpling. Sometimes I use half n half bread flour and whole wheat flour. I leave the dough in fridge overnight to let it develop more flavours. I add many inclusions also. Despite making a big batch it gets finished in no time. 😄

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