✨ЛІНІВА ФОКАТЧА без замісу на рідкому тесті, ідеальна скоринка, ніжний м'якуш Обід, вечеря, сніданок

00:00 – I start preparing a lazy focaccia on a liquid dough without a starter or rolling. 00:47 – I slice one onion into large pieces and sauté it in olive oil until lightly golden. 01:31 – I mix the dough: 300 ml warm water (~38 °C), 1 tsp yeast, 1 tsp sugar, 1 tsp salt, ½ tsp baking soda, 1 tsp apple cider vinegar, 2 Tbsp olive oil, and sift 250 g flour. 02:41 – I stir with a spatula until the dough remains liquid. 03:14 – I add the cooked onion and mix again. 03:26 – I cover the bowl with cling film and let it rest for an hour in a warm place. 03:33 – I prepare a 30 × 22 cm baking tin lined with parchment. 03:41 – I pour the dough into the tin without stirring. 04:08 – I sprinkle oregano and let it sit for 10 min. 04:32 – I bake at 220 °C (top‑bottom heat) for 25‑30 min until a golden crust forms. 04:49 – I transfer the focaccia to a rack, lightly salt it, and drizzle with olive oil. 05:34 – The result is a porous, soft, aromatic focaccia with onion and oregano, ready to serve for breakfast, lunch or dinner.