Italian🍞 Bread & bakery

Focaccia – No Mixer

Name: Focaccia – No Mixer
Total time: 4 h
Cuisine: Italian
Ingredients: ~500 g bread flour; ~50 g semolina; ~½ tsp instant yeast; ~350 ml spring water or tap water; ~60 ml extra virgin olive oil; ~10 g salt

⏱ 240 min

A classic Italian focaccia made using the poolish (liquid starter) method, resulting in a soft and airy crumb. The dough is topped with extra virgin olive oil and dimpled with fingertips before baking, creating characteristic little pockets that hold oil and seasonings.

Adapted from a video by Bruno Albouze

Focaccia - No Mixer – Bruno Albouze

Watch on YouTube

Ingredients

bread flour~500 gest.
semolina~50 gest.
instant yeastor fresh yeast, mix in water first~½ tspest.
spring water or tap waterroom temperature~350 mlest.
extra virgin olive oilfor kneading and finishing~60 mlest.
salt~10 gest.

Steps

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1
Make the poolish (liquid starter): combine flour, semolina, and instant yeast in a bowl. If using fresh yeast, mix it with water first. Add room temperature water and stir together.
2
Let the poolish rest at room temperature for about an hour, then refrigerate overnight. The next day, leave it at room temperature for 2 hours before using.
3
Pour the remaining water over the poolish in a large bowl and wait about a minute. Add the remaining bread flour, salt, and yeast.
4
Knead the dough by hand on a work surface for about 5 minutes until it becomes elastic and smooth. Do not add extra flour—the dough will naturally gain strength.
5
Add extra virgin olive oil and continue kneading until the fat is fully incorporated into the dough.
6
Form the dough into a tight ball and place it in an oiled container. Let it rest for about 45 minutes until it doubles in size. The ideal dough temperature is between 23–26°C.
7
Meanwhile, grease and line a large baking tray with parchment paper.
8
Flip the dough onto the prepared baking tray and gently deflate and fold it into a thick pillow shape. Preserve as many air bubbles as possible while eliminating any large pockets that might burst.
9
Rest for 20 minutes, then spread the dough evenly across the entire sheet tray. Cover and let it proof for about 60 minutes.
10
Drizzle generously with extra virgin olive oil. Use your fingertips to make deep dimples in the focaccia, pushing all the way through to the bottom. These holes create the characteristic appearance and little pools for oil and toppings.
11
Rest for another 20 minutes, then bake at 550°F (260°C) for about 15 minutes until golden brown.
12
Immediately drizzle with more extra virgin olive oil right after baking, then transfer to a cooling rack.

Focaccia – No Mixer

Ingredients

Steps

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