Focaccia Recipe with Caramelized Onion, Tomato & Rosemary (2024)

FAQs

What kind of flour to use for focaccia? ›

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!

Different surfaces affect focaccia texture in different ways. Baking sheets give a thinly crunchy bottom. Cast-iron pans (put in the oven) give more of a nuanced crunch.

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.

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.

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.

Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.

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.

Traditionally Tuscan focaccia is medium thick and medium soft but crispy on the outside. Salt and rosemary are its usual companions. However, throughout Tuscany you can also find a thin and crispy version as well thick and very soft. Tuscan panini with cheese and cold cuts often use focaccia for a base.

Use a high quality extra virgin olive oil and don't be shy with it – this is a recipe that relies heavily on extra virgin olive oil not just for the taste but also for the texture and that golden and crunchy crust. It's important we are not skimping on the quality which is why I recommend using Rich Glen olive oil.

This recipe, originally from Alexandra Cooks has been our go-to focaccia recipe. A pyrex glass casserole dish is perfect for a thicker bread that can be sliced for making sandwhiches. If not preparing overnight, let the mixed dough rise at room temperature for about 1.5 to 2 hours until doubled.

Why did my focaccia come out tough? ›

Why is my Focaccia dense and tough? Not allowing the focaccia to proof long enough in the fridge will prevent enough gluten from being formed. This causes flat and dense focaccia once baked.

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.

Olive oil and salt are essential ingredients in focaccia. However, we understand that you might want or need to reduce the amount of oil and salt due to dietary choices or health requirements. You can make this recipe without any oil in the dough.

Focaccia, an Italian baked flatbread, is a yeast-leavened bread that is soft on the inside and crispy, crusty on the outside. This focaccia is a snap to make. In this version, the gluten in the bread is developed by stretching and folding several times throughout the proofing time.

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.

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.

Hard wheats, such as hard red spring or hard red winter, have a protein content in the range of 10.5% to 13.5%, which makes them ideal for all-purpose flour or bread flour. Protein content is one of the biggest factors in how a flour performs during baking.

All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc. Bread flour, on the other hand, is ideal for bread, pizza dough, pretzels, etc. – items where a strong crumb and a chewy texture are coveted.