How to make focaccia at home, easy and without kneading, everyone can prepare it. Making focaccia at home with this method is very easy, you do not need to knead the result is sensational, crunchy and golden on the outside but at the same time soft on the inside, with a crumb that I love, it is also perfect to cut in half and make sandwiches Or to eat like that by yourself, in any way I assure you that it looks great.
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⏩ Episodes:
00:00 Intro.
00:31 Mixing the ingredients for the dough.
03:33 First rest.
03:43 First folding of the dough.
04:40 Second folding of the dough.
05:19 Third fold and rest time.
06:37 Toppings for the focaccia.
07:37 Forming the Focaccia.
09:08 Second Rest before baking.
09:38 Forming the bubbles in the focaccia
10:05 Placing the toppings on the focaccia.
11:53 Temperature and time in the oven.

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⏩ Ingredients for Focaccia (33x23 Cm Mold):
500 gr of All-purpose Flour (3 3/4 Cup + 2 Tbsp).
400 to 420 ml of Water (I use 400 ml, 2 Cups to 2 Cups + 2 Tbsp).
20 gr of Olive Oil (2 Tbsp).
10 grams of Salt (2 tsp of salt, leveled).
10 grams of Sugar (2 tsp).
2 grams of dry yeast (3/4 to 1 tsp or 6 grams of fresh yeast).
1/2 tsp Vinegar (Optional, only if you use all-purpose flour).

Topping:
60 gr of olive oil.
1 Head of Garlic (14 to 16 Garlic).
1/2 tsp of Chili Flakes (Optional).
Grain Salt.
Fresh Rosemary or Dried Oregano (Use whatever spices you like).

⏩Tips and Recommendations:
1. I use all-purpose flour with 9.8 grams of protein, if you use strong or bread flour you may need a little more water, remember to add the water little by little, you should get a fairly moist dough but you should be able to shape it with the help of your spatula.
2. Vinegar is optional and I only recommend it, if, like me, you use all-purpose flour, it helps the dough to be more elastic, if you use bread flour or strong flour you will no need to add it.
3. This dough can be in your refrigerator from 24 to 72 hours (from 1 to 3 days), if you will use it until the third day, every day or every 24 hours you will need to deflate it, the day you will use it you should not deflate it.
4. Use the topping that you like the most, if you don't like garlic you can add cherry tomatoes, red onion, olives, even a little cheese and instead of the dried oregano you can use fresh rosemary or even fresh basil, you can also only use just a little grain salt in your focaccia.

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