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

FAQs

How unhealthy is focaccia bread? ›

Like croissants and brioche buns, focaccia is high in calories and fat. Most people aren't aware of it, but it contains a lot of olive oil, which in excess has the same effect. To lose weight, people should choose whole-grain or rye bread, which has more fibre and is lower in fat and calories.

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.

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). 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!

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.

But though pizza can stand in for a meal, focaccia is more of a snack, or at most an appetizer. In Italy, it's a popular walking-around food. Also, though cold pizza may have a certain raffish charm, focaccia really needs to be eaten when it's hot to be at its best.

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.

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.

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). When your timer sounds, verify the internal temperature with your Thermapen ONE. Continue to cook if the temp is not high enough.

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.

Why is my focaccia so crispy? ›

Temperature: I like to start the focaccia at 500°F, but I've also baked it solely at 450°F or even 550°F. The higher the temperature, the sooner the outside will brown and form a crust. From my experimentation, I noticed higher temperatures with a thinner dough lead to crispier focaccia.

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. This process yields a better focaccia texture and taste.

Now, focaccia uses plenty of olive oil, not only in the dough, but for kneading, proofing, in the baking pan, and on the bread's surface before baking. All this fat means the texture is light, moist and springy, the crust emerges golden and crisp, plus the center stays soft for days afterwards.

Not just for aesthetic flair, dimpling the dough is a vital step because it expels air from the dough, preventing it from rising too fast, giving it that perfect crumb. That, combined with the weight of the oil, will prevent a puffed-up poolish that more closely resembles a loaf than a tasty crust.

Herb Oil – Made with olive oil, fresh or dry herbs, kosher salt, black pepper, and minced garlic. Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture.

It has a high glycemic index and might cause blood sugar spikes. A study of 9,267 adults discovered that eating two slices (120 grams) of white bread per day was associated with a 40 percent increased risk of weight gain and obesity.

An average person can consume up to 8 slices of white bread per day. Make sure though to balance that consumption with other carbohydrates sources. For example, you may replace 3 slices of bread with 1 large potato or have 1 medium potato and 1 slice of bread.