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    Irresistible Focaccia Bread Sandwich | Easy, No Knead



    Irresistible Focaccia Bread Sandwich | Easy, No Knead

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    In this video, I’m making focaccia using a Japanese bread-making technique called Tangzhong — a method that pre-cooks a small portion of the flour to lock in moisture and create an impossibly soft, pillowy crumb with a crispy, blistered crust. No knead. 18 hours of cold fermentation. Maximum bubbles.
    The entire recipe is made using the Midea Flexify Pro Toaster Oven Air Fryer — from slow-roasting confit cherry tomatoes in Dehydrate mode to the final bake on Pizza mode. If you’ve been sleeping on countertop ovens, this video will change your mind.

    We finish with a focaccia sandwich — prosciutto, fresh mozzarella, mortadella. No condiments. You won’t need them.

    🧄 Ingredients:

    00 flour 475g
    Warm water 300ml
    Tangzhong 125 ml Water + 25 g 00 Flour
    Active dry yeast 5 g
    Fine sea salt 10g
    Extra virgin olive oil 25 g + more for the pan and dimpling

    📌 Perfect as a snack, side, or centerpiece for your next Italian meal!

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    #Focaccia #ItalianFood #BreadRecipe #TraditionalRecipes #FocacciaBarese #HomemadeBread #asmrcooking #amazonfinds2026 #MideaFlexify #MideaFrenchDoorAirFryerOven #MideaAirFryer #airfryercooking

    7件のコメント

    3. @timm.4109 on

      Always get a smile on my face when I see you’ve dropped a new video! Thanks for sharing your time and passion!

    4. @johncspine2787 on

      My only complaint of the new electric pizza type ovens is that they are too small to fit a regular half sheet, or as Americans understand it a regular cookie sheet. I prefer letting focaccia be free to expand on the sides so I can make them thinner for a less bready interior..I bought one of those fancy proofers, and same thing, it doesn’t fit 90% of the equipment I use. I guess I could get used to doing smaller stuff if the outcome is desirable, but I just replaced my main oven and will be paying that off for quite some time, lol. It has proofing function and other good stuff built in. Another softening technique to try is using amylase. I also like to add some diastatic malt powder. I like to say I never met a carbohydrate I didn’t like..just love baking breads of all types. If you want to experiment with your croissant technique, the Weekend Bakers site has a three day recipe that’s out of this world! Best croissants I’ve ever eaten, bar none. My neck is toast, rolling out recalcitrant stuff is too hard, I actually got an Italian roller doohickey machine to manually roll out the dough once you’ve got the butter folded in, it works very well. It’s kind of like a fancy laundry wringer of “old times.” Another lovely video amongst all your lovely videos, thanks!

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