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