Focaccia bollosa: esterno croccante, cuore nuvola! Pochi ingredienti, tutti la vogliono!

Discover how to prepare a crispy focaccia with bubbles on the outside and soft on the inside, perfect for stuffing or to enjoy as is! A really simple homemade focaccia recipe, but with a spectacular result: tall, well-honeycombed and with a golden and fragrant edge. Just a few ingredients and a few folds to obtain a perfect leavened product! Prepare the soft and crispy focaccia mille bolle, following my recipe step by step: ideal for a snack, a quick lunch or an aperitif with friends. ✅ In this video you will discover: How to make a tall and light bubble focaccia The secret of the folds to obtain a super alveolation Combined cooking for a crunchy outside, cloud inside effect All the tricks for a homemade focaccia soft for days ⏱ TIMESTAMP 0:00 Introduction 0:10 Ingredients 3:30 Dough and folds 5:20 Leavening 7:06 Rolling out and brine 10:05 Perfect cooking 👉 Subscribe to the channel for other leavened recipes ➡️ https://bit.ly/LaCucinadiSonia 👇 Write me in the comments if you tried it and how you stuffed it! 📎 LINK to the complete recipe ➡️ https://www.soniaperonaci.it/focaccia... 💡 EXTRA TIP Did you know that you can freeze the already cut focaccia bollosa? All you need to do is regenerate it for 5 minutes in the oven at 220°C to make it fragrant again as if it were just made! 🍞 INGREDIENTS (30×40 cm pan) Manitoba flour 700g · Flour 0 150g · Water 570g · Dehydrated brewer's yeast 3g · Diastatic malt 12g · Salt 20g · EVO oil 8g Brine: Water 80g · EVO oil 40g · Salt 10g 👩‍🍳 BRIEF METHOD Knead the flour, water and yeast with the malt Add the rest of the water, salt and oil Make 3 folds 20 minutes apart Leaving + rolling out + brine Cook 10 min static + 15 min fan-assisted