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

FAQs

What is the best flour for focaccia? ›

I love rosemary focaccia, so I use fresh rosemary, but you can try a different blend of herbs if you'd like to (or leave them out and just make garlic focaccia). Flour: All-purpose flour or bread flour is perfect for making focaccia bread. I use all-purpose most of the time since that's what I stock in my kitchen.

Benefits for your figure and your health

Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains. If it's made with whole wheat flour then it's got an extra edge. “It provides a greater amount of vitamins, minerals and fiber.

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.

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.

Use your favorite kind—I prefer extra virgin olive oil. Bread Flour or All-Purpose Flour: I tested this focaccia with both and prefer the bread flour variety. Both are great, but bread flour has a higher protein content so it yields a chewier texture.

I like to use a straight-sided 9 x 13-inch metal baking pan for this recipe, but a Pyrex 9 x 13-inch baking pan will do in a pinch. Before you start on the recipe, be sure to read all of the tips at Baking Together #28: Making and Baking No-Knead Focaccia.

Focaccia bread contains 20.4 grams of carbohydrates per slice, 1 gram of fiber, and 1 gram of sugar and is considered a refined carbohydrate. It is not high in sugar (only 1 gram per slice), but may raise blood sugars more rapidly due to lack of fiber.

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. Add Toppings - I used garlic and rosemary to top this focaccia.

I have made focaccia bread with various toppings: red onion, slices of watermelon radish, dried and fresh herbs, cherry tomatoes, black and green olives etc. You can honestly top the bread with anything! Slices of zucchini would be great as well!

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.

Is 00 flour good for focaccia? ›

USE "00" FLOUR:

Its fine sifting make it feel and look lighter. The gluten in this flour gives the dough more elasticity, which is essential for it to be rolled out correctly. This product will be your best ally in successfully making pizza and focaccia dough.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

A high-hydration dough gives focaccia its signature dimples

The moisture in the dough also contributes to a soft and airy crumb, giving focaccia its characteristic light and chewy texture.

Farina 1 or 2

Even coarser than the previous types, these soft wheat flours are best used for bread and pizza.