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

FAQs

What is the best flour for 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.

Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too! See FAQ for using only AP flour in the recipe if that is what you have. Yeast - I used instant yeast in this recipe.

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.

The longer you allow the dough to rise, the more air and spongey the bread will be. Overnight Dough: Proofing the dough for 9-14 hours overnight in the fridge is my preferred method, because of the slower fermentation.

SOME TIPS TO GET PERFECT HOMEMADE FOCACCIA

Let your dough rest. It is worth the overnight wait in the fridge. At a minimum 12 hours, but feel free to leave it in the fridge up to 48 hours with a well oiled piece of plastic covering the whole sheet tray so the dough doesn't dry out.

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.

The dough was flattened on stone slabs and often cooked under hot ashes. In fact, the Latin name is panis focacius, or hearth bread. In Italy, focaccia might be referred to as classica or pizza Genovese, and is considered an iconic food of Liguria, particularly associated with Genoa, Liguria's capital.

Woody herbs like Thyme, Rosemary, fresh oregano and Sage are PERFECT for focaccia toppings. They are super fragrant and most importantly pretty ROBUST so the oil will take on the flavour really well.

What is focaccia in English? ›

noun. , plural fo·cac·cias. a large, round, flat Italian bread, sprinkled before baking with olive oil, salt, and often herbs.

Schiacciata is a kind of bread traditionally made in the regions of Tuscany and Umbria, in central Italy. It tastes a lot like focaccia, but unlike the focaccia made in Genoa, Schiacciata does not require a very lengthy process and it can easily be made at home as the dough is really forgiving.

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 this article, bread flour means Strong White Flour or Strong Wholemeal Flour as it has more protein. This means that during the baking process, it will rise better and hold its shape better than other flours.

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.

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.