Focaccia Recipe with Caramelized Onion, Tomato & Rosemary (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.

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.

This dough will be very, very wet – almost like cake mix. If you can, wet your hands (to stop them sticking) and fold the dough over a little, just to see what a dough of this wetness (or 'hydration') feels like.

Not enough water: This can leave you with dense, dry focaccia. For accuracy, measure out your ingredients using weight instead of cups to ensure you have the right ratio of ingredients. 2. Not proved enough: Depending on the temperature, focaccia dough can take anywhere between 1-3 hours to proof.

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.

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.

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.

What happens if you don't dimple focaccia? ›

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.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

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.

Dimpling (aka poking holes) in focaccia helps to release gas and air, which helps your focaccia to maintain its signature flat look. At the same time, olive oil that's drizzled onto the foccacia is able to infuse into the dough for a truly wonderful flavour!

The longer you allow the dough to rise, the more air and spongy 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.

Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well.

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.

All-purpose flour is the most common flour called for in recipes, for both cooking and baking. But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

How Is Focaccia Different From Other Bread? Focaccia is ½" to 1" thick with a light crust on the top and bottom. It's often described as "flatbread" or "Italian flat bread," but unlike the flat bread we're used to, it isn't flat at all, but thick and fluffy.