Focaccia - Focaccia Bread - Focaccia Recipe - Rasa Malaysia (2024)

FAQs

Is it better to use bread flour or all purpose flour for focaccia? ›

Focaccia: The two focaccias were very different. The one made with bread flour was taller, airier, had much more open bubbles in the crumb, and browned nicely. In the mixer, the all-purpose dough never seemed to come together as a cohesive whole in the same way as the bread flour dough.

Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.

For a crispier bottom, bake your focaccia directly on top of a preheated baking steel. Equipment: If you're using a pan that is less non-stick, make sure to put a bit more oil on the bottom and/or lay some parchment paper down.

Focaccia bread, like many foods, isn't inherently unhealthy, but its health impact depends on the ingredients used and how it's consumed within your overall diet.

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

While Americans may be used to soft, thick focaccia, this version is closer to the classic Italian bread: a rustic, everyday loaf that's usually a bit thinner than American-style. It can be crusty and chewy, thin and crisp, or whatever style the family prefers.

Transfer to the pan - The dough is transferred to an oiled pan and spread out slightly, and placed in a warm place. Rise focaccia in the pan - The dough rises a second time, uncovered, until doubled in size, puffy, and jiggly. This rising time depends on whether you started with room temperature or cold dough.

Because it creates the kind of focaccia that I like, light and fluffy instead of fine crumbed and cakey. Focaccia is all about olive oil, on the dough, in the dough, in the topping, and finally a little drizzle when it comes out off the oven nice and hot. It may SEEM like a lot but it's a big bread we're making here!

Not allowing the focaccia to proof long enough in the fridge will prevent enough gluten from being formed. This causes flat and dense focaccia once baked. If you are short on time, preform some stretch and folds as this mimics the kneading process, helping to develop the gluten structure.

Can you put too much oil in focaccia? ›

Focaccia should have a certain softness to it, but the thing I encounter most that ruins it is too much oil in the pan combined with wet ingredients, high hydrated doughs and too fast of a cook. It's just too much moisture compounding with too fast of a bake.

Dimple the dough all over with your fingers, sprinkle with flaky sea salt, drizzle on the rest of the olive oil, and sprinkle with the leaves from one of the sprigs of rosemary. Put the pan in the oven and bake for 20–30 minutes, until the top is a lovely golden and the internal temperature is 190-210°F (88–99°C).

Serving: Focaccia is incredibly versatile and can be served as an antipasto, appetizer, table bread or snack. In contrast, ciabatta serves as a delicious sandwich bread.

“It does not contain simple sugars like sucrose, the classic white sugar, which promotes blood glucose spikes responsible for sudden hunger pangs. Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains.

Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.

FLOUR: I've only used an unbleached, organic all-purpose flour (Bob's Redmill is my go to) for this recipe and it works great! You could also use a bread flour, alternative flour, or 00 flour which I don't know much about except that it's ground really fine.

You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.

The "flat" term in question simply refers to the pan in which it's baked compared to other breads. Focaccia does not require kneading, making it an easy bread to pull together. It's easily recognized by the large hills and valleys in the top, caused by the pressing of fingertips into the risen dough before it's baked.