Chewy texture with 80% water content. How to make focaccia in 2 hours without kneading or beating

This is a recipe I learned at the bread class “Pan no Mimi” in Kyoto.

While looking at the recipe, this is a family favorite bread recipe that still appears on the dinner table from time to time, more than 6 years later.

Delicious! Other features such as

• Completed in a little over 2 hours
• The process of making is fun
• less ingredients
• You can make while doing other things at the same time.
• Easy to get your hands dirty
• There is no tapping process and no sound is produced, so it can be made early in the morning or at night.
• There is no kneading process and it does not take up much space. 
• The silky feel of the dough provides unparalleled comfort.

What’s more, the focaccia is delicious and my family enjoys eating it, so it’s a recommended recipe that I’ve been making for six years.

‘Poppo-kneading’ focaccia recipe

1 Water 240g
　　Salt 6g
　　Sugar 2g
　　Malt powder 2g

2 10g dry yeast

3 Arom levain 2g (optional)

4 300g French-style flour (available strong flour 8: weak flour 2 may also be used)

Mix 1 with 2 at around 30℃ and leave it at 40℃ for 10 to 15 minutes. Mix 3. Add 4.

1-4 Mix evenly (Mix 70-80% with a dredge, turn the inside of the ball 4 times or more) ‘Poppo-kneading’

Lightly mist 40℃ (15 minutes or more) (1st fermentation)

‘Poppo-kneading’ with a dredge. a little mist 40℃ (more than 15 minutes) (second fermentation)

‘Poppo-lneading’ with a dredge, 5g of oil, ‘poppo-lneading’ again, spray a little amount of water. at 40℃ (10 minutes or more) (3rd fermentation)

Put the strongest flour (strong flour + 5% corn starch)
dredge around the edges, take it out onto the tray (on the contrary), fold it
twice while spraying it, and let it sit for a while (more than 5 minutes)

Place on a cookie sheet using a dredge. Spray with your fingers. Place toppings (rock salt, herbs, etc.) on a cookie sheet.
Room temperature (approximately 5 to 30 minutes).

Place the empty baking sheet in the oven set at 240-260℃.
Place the sheet on the empty baking sheet and place it in the oven.

A lot of misting on the top plate 240-260℃ (10-11 minutes)

Leave it for 20-30 minutes or more. It tastes better when lightly toasted.

keep

Moisture will escape from the cut section.

On the day of baking, it is best to store the chunks in a plastic bag and then cut them up and eat them.

From the next day onwards, slice it, put it in a ziplock bag and freeze it.

If you want to reheat it, you can toast it in the toaster while still frozen.

how to eat

Since it has simple ingredients, it is eaten just like white bread.

• Toast and serve with butter or jam
• cheese toast
• Pizza toast
• hot sandwiches and hot dogs

The inside is very chewy, so I recommend toasting it in the toaster!

Bake you happy! Have a nice day today!