The OLD-FASHIONED Way to Make Focaccia (No Machine)

Your focaccia came out flat and dense, and you already know what you did — the dough felt too wet, so you added more flour. That's exactly what killed it. Focaccia is supposed to feel wrong in your hands. Today I'm showing you my mother's old-fashioned way, no stand mixer, no machine at all — just hands, a bowl, and time. In this video: 🍞 Why the dough is supposed to feel too wet (and why adding flour ruins it) 🍞 Stretch-and-fold — the no-knead method for a dough this wet 🍞 The overnight poolish that gives it real depth of flavor 🍞 Why you should trust the dough, not the clock 🍞 Why the oil in the pan is frying your focaccia, not just greasing it 🍞 The dimpling technique almost everyone does too gently 🍞 The salted oil "brine" that makes every bite memorable 🍞 Why the oven needs to be hotter than you think 🍞 The cooling mistake that ruins a crispy bottom I'm Rosa. Trust the wet dough. It knows what it's doing. If this helped, hit subscribe and tap the bell — new Italian kitchen tricks every week. And tell me in the comments: did you ever give up on focaccia because the dough felt too wet? Next time in this kitchen: the eggplant everyone fries wrong.