Easiest No Knead Focaccia Bread Recipe!

If you love baking bread but are intimidated by the process, today I’m showing you how to make the easiest No-knead focaccia It’s crusty from the outside & pillowy soft from the inside✨ Chapters: 0:00 - Intro 0:16 - Ingredients for the No- Knead Bread 0:50 - Instant Yeast vs Active Dry Yeast 1:27 - Dough Comes together- First Proof 2:00 - Shaping the dough- folding technique 2:48 - Types of Tins/ Trays to use 3:15 - Second/ Final Proof 3:56 - Dimpling & baking the Focaccia Bread 4:37 - Finishing Touches 4:56 - ASMR 5:10 - Taste Test! 5:53 - Thank you for watching! Prep Time: 5-14 Hours Cook Time: 20-25 mins Serves: 5-6 Persons Ingredients : All Purpose Flour/ Maida - 4 Cups/ 480g Lukewarm Water - 1.5 Cups + 6 Tbsps/ 400g Olive Oil - 2 Tbsps/ 20g Instant Yeast - 2 tsps/ 8g Table Salt - 2 tsps/ 14g Sugar - 3 Tbsps/ 15g Flaky Salt - to Taste Fresh Rosemary - to Garnish Process : In a big mixing bowl, combine together flour, sugar, salt & instant yeast (Make sure the salt & the yeast don’t touch each other & mix them in the flour separately) If using Instant Yeast, you can mix it in directly with the flour, if using Active Dry Yeast, mix it with lukewarm water & sugar to activate it before adding it to the flour To the flour mixture, add in the lukewarm water & mix well with a wooden spoon until the water has absorbed all of the flour & there are no dry bits Cover the bowl with a plastic wrap - For proving there are 2 options - either allow the dough to ferment at room temperature for 2 hours or let it rest in the refrigerator for 8-10 hours/ overnight Once the dough has rested & fermented, transfer it to a greased bowl, dip your spatula in water & start folding the dough over itself - keep dipping the spatula in water & repeat the motion for about 60 seconds Transfer the dough to a greased baking tray/ tin, using greased hands uniformly spread it out along the edges of the tray (I’ve used a 9x12 tray - you can also use a 9’’ inch cake tin) Cover it with a greased plastic wrap to prevent the dough from sticking & allow it to proof in a warm spot for 1-2 hours or until it doubles in size The dough is ready, preheat the oven for at least 15 mins at 230C If the tray is wider, the bread will be thinner & more crusty, if you want a softer, spongier bread, use a smaller deeper tray After the second proof, carefully remove the plastic wrap & with the help of wet fingertips, dimple the dough gently as shown in the video to form the classic focaccia dimples Drizzle with a blend of olive oil & water, season with flaky salt & garnish with herbs & vegetables of your choice - Today I’m garnishing with fresh rosemary sprigs Bake in a preheated 230C for around 25 minutes / until the top is golden brown Once the bread is warm to touch, release the edges with the help of a knife & de-mold it Allow it to cool down completely before slicing into it enjoy it with some Olive oil & Balsamic Vinegar - It even makes for a great sandwich bread! Happy Baking ☺️✨ Music:    • 🍭 Chill Instrumental Happy & Uplifting Vlo...  - Connect with me: Instagram:   / salonikukreja   Pinterest:   / saloni_kukreja   YouTube:    / @salonikukreja   Facebook:   / foodofmumbai   Twitter:   / salonirkukreja   #breads #recipe #breadbaking #focacciabread #focaccia #homemade #baker #Chef #recipecreator #firstvideo #helloYouTube