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

FAQs

How unhealthy is focaccia bread? ›

A 57-gram serving of focaccia bread contains 142 calories. Carbohydrates account for 57% of the total calories, while fat provides 28% and protein provides 14%. Focaccia bread is neither a high-calorie nor low-calorie food.

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.

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

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.

A moderate consumption of focaccia bread can be healthy. It is because complex carbs in focaccia offer the body energy slowly and help control blood sugar levels. In addition, it gains an advantage if it contains whole wheat flour.

So why does it tend to be more expensive to purchase? Friends who have worked in the restaurant industry had some thoughts: Focaccia requires a lot of olive oil, which is pricey (though some other breads call for butter and eggs, which pencil out to more in my own Kirkland-brand-olive-oil kitchen).

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.

Olive oil: Makes focaccia taste delicious, adding to its texture and flavor. The secret to the best focaccia bread is using a great olive oil.

Why is my focaccia so fluffy? ›

Key Ingredients

Flour: Flour with a high protein content (at least 11%) is essential for strong gluten formation leading to that fluffy texture we know and love! I typically use bread flour or Antimo Caputo's 00 Flour. In a pinch, you can use King Arthur's all-purpose flour, which has a protein content of 11.7%.

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.

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.

Give the dough 4 sets of stretches and folds (fold a side of the dough up and over to the other side, and then rotate the container to perform 4 folds per set), starting 30 minutes after mixing, and a set every 30 minutes after that.

Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.

Is focaccia high in carbs? Conventional focaccia is made with wheat flour and has about 20g of carbs per serving. But this keto focaccia bread is completely grain free and has only 5g of carbs and 2.5g of fiber.

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. Researchers have found that more refined and processed foods, such as white bread and white rice, resulted in greater abdominal fat.