Kneaders Recipe Rosemary Focaccia Bread Recipe (2024)

FAQs

Is it better to use bread flour or all purpose flour for focaccia? ›

Both are great, but bread flour has a higher protein content so it yields a chewier texture. This recipe calls for 4.5–5 cups of flour, and if using bread flour, you'll need closer to 4.5 cups since it absorbs more water.

Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour (like bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.

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.

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

Add roasted garlic and rosemary: Before the final dimpling dot the top of the dough with roasted garlic cloves and rosemary. Season it with another drizzle of olive oil and flaky sea salt. Bake the focaccia: It only takes about 20-30 minutes for focaccia to cook.

Tips for the perfect homemade Focaccia.

Don't over-knead your dough– In the first step, make sure the dough has come together enough that it's sticky but not smooth, this will help to make the much desired air bubbles.

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.

A well-proofed dough will have lots of air bubbles and. rises quickly. Massaging adds dimples that keep your. focaccia flat, as it should be.

It was used as a dipping bread, usually torn apart by hand and dipped into salty soups made from water, vinegar, and possibly olive oil (essentially what you get served at most Italian restaurants as you wait for your meal these days, minus the water component of course).

Should focaccia be overproofed? ›

Can you overproof focaccia dough? You can definitely overproof focaccia, but it is difficult. There is so much oil in the dough, and very little sugar, so the yeast is "sleepy" or slow due to both of those elements and less likely to overproof.

Note: The stretch and fold method is better suited than kneading for a high-hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn't pushed out of the dough.

I use grapeseed oil to brush on the vegetables before baking, in my experience, it encourages the toppings to char slightly. Use any high temperature oil that you enjoy. If you'd prefer no char, then take the bread out of the oven sooner.

Top the focaccia with fresh rosemary leaves and garlic confit (garlic cloves that have been submerged and gently cooked in olive oil until tender) along with a hefty drizzle of the garlic infused oil. Press the garlic cloves into the dough a little bit. This will protect them from burning.

Excess water can also deplete soil nutrients in plants either container grown or in the ground. So a brown rosemary may also indirectly be the result of a lack of nutrients. If indeed the case of browning is related to overwatering, the result is that the root system shrinks, leading to brown foliage.

I would recommend immersing the herb blend in olive oil for some time, then brushing it on to the chips. If you saturate the herbs it should protect them from burning in the seven minutes they are baking.