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.

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.

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.

If your focaccia is flat and dense, you likely did not knead the dough enough before you baked it.

EXPERT TIP: It may feel like you are adding excessive amounts of olive oil during the making of this bread. Don't worry, the bread can take a lot of olive oil, and not only helps in enhancing the taste, but it also keeps the bread from sticking to the pan and helping the top to brown perfectly.

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours.

Tuscan schiacciata is more thin and chewy, while focaccia is spongy and tall. The difference comes down to the water content and the rising technique. Schiacciata has one rise followed by a smashing motion before going into the oven.

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.

What happens if you put too much flour in focaccia? ›

It's a common mistake, especially for newer bakers. When there's too much flour and not enough liquid, the whole rising process is thrown off. The dryness of the dough will prevent the yeast or another rising agent from activating properly, leading to a stunted rise (or it may not rise at all).

The heat of a baking steel is necessary for getting a crispy bottom on a focaccia pizza. The cheese and sauce on top of the dough insulate the pan too much for the bottom to get crispy otherwise.

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.

Another advantage of focaccia is that it's made with extra-virgin olive oil, which is full of 'good' fats, as opposed to lard, butter or palm oil found in commercial baked goods, which can contain hydrogenated fats and which, when consumed in excess, favor a rise in levels of 'bad' cholesterol, to the detriment of your ...

Focaccia bread (1 slice - 1/8 of 12" diameter) contains 33.3g total carbs, 31.6g net carbs, 7.3g fat, 4.8g protein, and 220 calories.

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.