Focaccia is a classic Italian bread celebrated for its aromatic rosemary fragrance, airy texture, and crust richly infused with EVOO. Traditionally, making this beloved bread involves laborious kneading to achieve the perfect amount of pillowy-ness. However, in this No Knead Focaccia Bread recipe, we remove the need for stand mixers and kneading. Instead, just follow a few simple, fool-proof steps that will have you swearing off bakery queues for good.
This isn’t just any focaccia. In fact, it’s made with my baker friend Anthony Silvio and lavished with a sprinkle of raw sugar, rosemary, and juicy, organic, grapes.
Thanks to Anthony, the real star of the show is Stracciatella cheese from Vannella Cheese. Indeed, it’s utterly creamy, dreamily lush, and absolutely divine. Imagine the soft, stringy mozzarella at the heart of burrata, swirled with fresh cream.
Forget the hard work of kneading; this method involves four simple rounds of stretching and folding, which results in the bubbliest, airiest focaccia you’ve ever tasted. However, the toughest part is the wait—letting the dough proof for 8 to 24 hours is crucial, and the secret to unlocking that spectacular flavour and perfect texture. Wait until you hear the crunch as you slice through that golden crust.
💯 Follow this link to read and print the written recipe:
🧀Check out Vannella Cheese Range:
#focaccia #focacciabread #vincenzosplate
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
