Focaccia Part 1

I received a request to post a recipe for some light and fluffy focaccia bread. So, the following recipe is a no-knead take on this bread, which is always a huge hit at my house.

Measure 200g all purpose flour:

Then 200g water at room temperature:

A tiny bit of active-dry yeast in the water:

Stir it a bit later:

Then add it to the flour:

Mix until no clumps of flour exist:

Cover the container, and let it sit overnight at room temperature.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.