Soft Focaccia Bread
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Soft focaccia bread

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If there’s any recipe I recommend you make from my blog, it’s this one. Classic Focaccia. Don’t let the idea of making bread intimidate you. My recipe is beginner friendly and the best part is, it will be one less thing for you to buy from the store! Recipe is on my site - google “no-knead focaccia bake cook repeat” 💌
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This bubbly overnight focaccia is salty, fluffy, and will become your go-to bread. #focaccia #italianrecipe
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Credits to @shebakesourdough on Instagram Poolish is a pre-ferment that is made of flour and water in equal parts and left to sit overnight. It is then added to the main dough and believed to make the baked goods soft, fragrant and aromatic, especially in 🍞 and 🍕 Poolish is flexible (which also means slightly complicated 😅) and you can vary the fermentation time (~ 8-16h) and amount of yeast according to the proofing temperature. Basically, the fermentation time and temperature is inversely related to the amount of yeast you add to form the poolish. This is my first attempt at poolish focaccia. I am very happy with the outcome! It turned out very fluffy and the flavours are well-developed. I have reasons to believe that if the poolish was made from other wholegrain flours, it wo
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Imagine a rustic, but elegant bread that seamlessly blends the flavors of a traditional focaccia into the convenience of a sandwich loaf. Inside, the texture is chewy, with pockets that make it ideal for absorbing the flavors of your favorite sandwich fillings. Whether filled with layers of meats, cheeses, roasted vegetables, or fresh greens, this focaccia sandwich loaf elevates the humble sandwich experience.
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