Session 196 — No-Knead Focaccia
← Block 43–44: Bread — Lean Doughs Overview
Skill: High-hydration bread; olive oil bath; dimpling and topping technique Read first: Easy No-Knead Focaccia
What you're learning: Focaccia is essentially no-knead bread taken through a different shaping process (poured into an oil-slicked pan, dimpled enthusiastically, topped generously). The high olive oil content creates a crispy-bottom, fluffy-interior bread. Toppings: fleur de sel, fresh rosemary mandatory; add olives, cherry tomatoes, or caramelized onions as taste dictates.
Full Meal: No-Knead Focaccia topped with ricotta, cherry tomatoes, and arugula, or served alongside pan-seared fish
🎥 Compare Notes: Extra-Flavorful Focaccia (Adam Ragusea) — Watch his oil quantity and the dimpling logic — he explains why the fat pools create the crust they do. Compare to your bake: where did the oil go, and how did the surface behave?