High Hydration No Knead Focaccia: a Masterclass.

Watch this simple Masterclass to achieve the best high hydration focaccia, no knead method. A crunchy bottom followed up from a pillow soft dough. That's what is focaccia. It's oily, messy, savoury. Today we're cooking an authentic Italian focaccia, with an 80% hydration and the simplest of the methods: No Knead. Yes, you heard me right...we're not going to knead our dough, we will just use some folding techniques to achieve a very light and springy dough. Also, we will slow-proof our dough for 24 to 48 hrs (for this video I left it for 48 hrs), so the long fermentation will leave an outstanding smell of proofed dough. It's so so easy. And it's a masterclass you can watch anytime to achieve a consistent homemade terrific focaccia. Have a look at the video, follow the steps, you can't go wrong. If you have any questions or need few tips or even if you tried it and it was awesome, please LEAVE A COMMENT! Always bake the focaccia in the lowest rack of your oven. Want to support the channel and be awesome? Buy me a little coffee! I'll be forever grateful! https://ko-fi.com/milezerokitchen I really do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) https://goo.gl/WWsYyX I offer personalised courses on PIZZA baking for people and businesses (available online too). Email me for more info at milezerokitchen@gmail.com Thanks! For a 30*40 Pan 400 gr FLOUR 320 gr WATER 1.5 GR DRY YEAST 10 gr SALT 30 gr EXTRA VIRGIN OLIVE OIL You can use toppings like: plum tomatoes, onions or olives. The focaccia is baked for 15 min at 240 C or 465 F. Home-pizza-bakers! Head down to my friends at FIERO CASA and use code MILEZERO to receive 10% OFF all your order! http://fierocasa.com/shop/ Want to support the channel and be awesome? Please consider SPONSORING this channel on PATREON, to access behind the scenes, recipes, Q&As and more. https://bit.ly/2WM40JF​ Mile Zero Kitchen MERCH: https://mile-zero-kitchen.creator-spr... KITCHEN EQUIPMENT: BLUE STEEL PANS (A MUST): (use code MILEZERO for 10% OFF all your order) PIZZA DOUGH TRAY: http://bit.ly/30xQJIk (use code MILEZERO for 10% OFF all your order) Ultra-stretchy FLOUR I use in almost all my bread/pizzas: https://amzn.to/3oQQQab Little Round Flour Sieve: https://amzn.to/34il2Bu Ultra Precise Gram Scale: https://amzn.to/3yDqWv3 CAST IRON SKILLET: https://amzn.to/34j7R3a Dry Yeast I use in every recipe: https://amzn.to/2QS2ipx Cheap Pizza PEEL Kit - https://amzn.to/3fhvmjE Super Cool - Heat Resistance up to 932F Oven Mitts: https://amzn.to/2TjUBJy​ Workhorse Dough Mixer: https://amzn.to/3ufziFK​ The Best KNIFE I ever had: https://amzn.to/34kJ9j7​​ My Whetstone Sharpening Stone I USE WEEKLY: https://amzn.to/3hXrciv ICE CREAM Maker I use in my videos: https://amzn.to/3yFj4Jy Taylor Precision DEEP FRY Thermometer: https://amzn.to/3kzXXko FILM EQUIPMENT: MY CAMERA: https://amzn.to/2IMOBU8​ My Lens: https://amzn.to/35z1v1e​ My Tripod with Tilt Head: https://amzn.to/38Nlj2R​ Incredible Light for food video/photography: https://amzn.to/3nuOps2​ Field Monitor: https://amzn.to/36EjTVG​ Affiliate Disclosure: Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it. Follow me on Instagram and Facebook: @milezerokitchen Using this footage without permission or license is not permitted. #focaccia #nokneadrecipes #highhydrationdough