Focaccia sans pétrissage | L'Herboriste

Today I share with you my recipe for non-kneading focaccia with crispy crust and soft crumb. And before you ask me, the recipe with the quantities is online on my blog l-herboriste.com I prepare a salad bowl in which I pour T65 flour. A good amount of salt, it is very important in all leavened doughs. A little sugar. And I come to put my yeast directly in the flour because it is instant baker's yeast. If you use classic yeast, you will have to activate it in the water. I mix. And since I particularly like the rosemary in the focaccia, I decided to go get some to add to the dough. Fortunately, I just have to take a few steps outside to find some, accompanied by a whole bunch of sage and thyme. I get the small leaves and, so that they are mixed evenly, I quickly chop them with scissors and add them to the flour. You can omit it or use another herb. Then I mix. And I pour warm water and 3 tablespoons of olive oil. There will be a lot of olive oil in this recipe because after all, we make a focaccia. I mix roughly with a spoon so that all the ingredients are incorporated. You should get a very moist and sticky dough, it's perfectly normal, no worries. I pour a good amount of olive oil on the dough. Then I use a fork and oil to peel off the dough and turn it over in the salad bowl. You can simply use a maryse. A good drizzle of extra olive oil so that the dough does not dry out. And I cover the whole thing with a very moist cloth. Then I let the dough rise in the fridge for a minimum of 12 hours. The next day, well hydrated with my cold infusion, I take out my dough. It has risen well, it is so full of air that it seems foamy. I prepare my mold with a little more olive oil. I use a 20 cm diameter mold because it is a small focaccia, but you can easily double the dose and use a larger mold. Once the oil is a minimum distributed, I take off the focaccia dough from the salad bowl with a maryse. And I pour it directly into my mold. It should spread on its own because it is so hydrated, I simply press it into the mold to distribute it. Then I gently press with my fingers and my palm to gently smooth the top and degas it. I take advantage of this olive oil bath to cover my hands. And I cover with a cloth to let it grow. But I advise you to use a plate because my cloth fell into the dough and it was a little disaster. After 2 hours, the dough is full of small bubbles like this one. It is ready. Once the oven is preheated, I finish preparing it. I add a little more sea water on top. A little more olive oil. Then I dip my oily fingers in the dough, practically to the bottom of the mold, everywhere on the dough, to give it this famous focaccia look. Bubbles will probably come out, do not burst them. I finish by sprinkling a nice pinch of coarse salt. And this beautiful focaccia goes in the oven for about 30 minutes of cooking. And here is our cooked and well-gilded focaccia, which I let rest for 5 minutes before letting it cool on a grid. It is an absolutely delicious and so easy-to-make basic recipe. Just mix, then let the dough rise for an absolutely divine result. You can modify it according to your tastes with olives, caramelized onions, pesto, in short, whatever you want. Find the recipe with the quantities on the blog, the link is in the description of the video. See you next week for a new recipe. In the meantime, I send you kisses and I'll see you soon.