The feather focaccia without kneading is an extremely soft and fluffy focaccia like a cloud. I called it feather just to emphasize its softness, it’s an extremely easy and quick recipe to prepare, and you won’t even get your hands dirty kneading because you’ll use just a bowl and a simple fork to mix everything, no mixer or stand mixer, and it will take you 5 minutes! Feather focaccia is fragrant and tasty, delicious on its own and ideal to fill as you like, for me, its best match is with mortadella 😀 Feather focaccia is perfect as a bread substitute, great as an appetizer or for an aperitif, and remains super soft even the next day!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 13.8×13.8 inch pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups milk
- 2.5 cups all-purpose flour
- 1.75 cups re-milled durum wheat semolina flour
- 1 tbsp lard
- 2 tsp salt
- 1.5 tsp fresh yeast (or 0.5 tsp of dry yeast)
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- as needed milk (for brushing)
Steps
Feather focaccia is very simple and quick to prepare; first, put the all-purpose flour, the re-milled durum wheat semolina flour, sugar, yeast dissolved in a bit of milk from the total, milk, lard in a bowl, and mix with a fork until you get a fairly soft mixture.
Add the salt and make sure it’s well absorbed, still using the fork. Put a tablespoon of extra virgin olive oil in a bowl, place the dough inside, make some folds, cover with a towel and let it rise for about 3 hours.
Lightly oil a baking pan and spread the feather focaccia dough inside, let it rest for another 30-40 minutes, brush it with a little milk, add a bit of salt, and bake it in a preheated oven at 392°F for about 25 minutes until golden.
Notes:
Feather focaccia stays good at room temperature for 2-3 days. If it’s very hot, it’s better to keep it in the fridge. You can replace lard with 1 tbsp of extra virgin olive oil, but it will be slightly less fragrant and tasty.
More focaccia recipes HERE
