15 What Flour To Use For Focaccia

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 what flour to use for focaccia that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 What Flour To Use For Focaccia

The Best, Easiest Focaccia Bread Recipe

18 hr 30 min

Bread flour, butter, olive oil, instant yeast, sea salt

5.0521

Alexandra’s Kitchen

Focaccia Bread

Bread flour, olive oil, sugar, active dry yeast, sea salt

4.8134

Bon Appetit

Easy Rosemary Garlic Focaccia Bread

2 hr

Maple syrup, olive oil, active dry yeast, sea salt, all purpose flour

4.8279

Inspired Taste

Homemade Focaccia Bread Recipe

22 hr 45 min

Olive oil, fleur de sel, dry yeast, same weight, all purpose flour

5.021

Serious Eats

Focaccia

45 min

Rosemary, bread flour, olive oil, fast action yeast, sea salt

5.0175

BBC Good Food

Garlic Rosemary Herb Focaccia

16 hr 20 min

Bread flour, olive oil, active dry yeast, fresh herbs, black pepper

4.9101

Sally’s Baking Addiction

Rosemary Focaccia Bread

1 hr 35 min

Honey, olive oil, active dry yeast, sea salt, all purpose flour

4.8379

Gimme Some Oven

Focaccia Bread Recipe

4 hr

Honey, rapid rise yeast, olive oil, garlic, all purpose flour

5.0126

Natasha’s Kitchen

Focaccia Bread

13 hr

Bread flour, olive oil, instant yeast, bake, garlic

4.729

Brown Eyed Baker

Ridiculously Easy Focaccia Bread

40 min

Olive oil, instant yeast, italian seasoning, sea salt, all purpose flour

5.0116

The Cafe Sucre Farine

Italian Focaccia Bread Recipe

1 hr 25 min

Olive oil, active dry yeast, all purpose flour, fresh rosemary

4.823

An Italian in my Kitchen

Basic Focaccia Recipe (and EVERYTHING you want to know about focaccia!)

14 hr 50 min

Bread flour, olive oil, active yeast

4.968

LinsFood

Rosemary Focaccia Bread

45 min

Olive oil, fast action dried, sugar, sea salt, fresh rosemary

5.09

Inside The Rustic Kitchen

Focaccia recipe

Mashed potato, cherry tomatoes, kalamata olives, bread flour, rapid rise yeast

5.0102

RecipeTin Eats

Easy Focaccia Recipe

35 min

Bread flour, olive oil, active dry yeast, fresh rosemary

4.914

Sugar Geek Show

12 Related Question Answers About What Flour To Use For Focaccia

Is bread flour or all purpose flour better for focaccia?

Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture.

Why is my focaccia not fluffy?

Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn’t foam after a few minutes, pour it out and start with fresh yeast. It may seem like a lot of olive oil in the pan and poured over the dough, but never fear!

What are two tips to making a good focaccia bread?

Brining and salting your focaccia for the best flavor. To make plain focaccia, add salt, water, and oil to create a salty brine and brush liberally over the dough before baking. Another option is to brush with extra virgin olive oil and Maldon sea salt. After baking brush one more time with more extra virgin olive oil.

Why is my focaccia dough tough?

Not kneading the dough long enough will cause your focaccia to be flat and dense when you bake it. This kneading process develops the gluten structure. It will make the dough more soft and elastic.

Can I use plain flour instead of bread flour?

The answer is yes! If you’re wondering if you can use all purpose flour in place of bread flour or vice versa, you can! While the results may not be exactly the same, it will not ruin your baked goods entirely, and you’ll still end up with a great result.

What makes a good focaccia?

Use a sourdough starter or other means of natural leavening to give focaccia dough its rise. A long rise with natural leavening is the best way to make focaccia, as this method creates subtle new flavors and deeper complexity. But if you don’t use natural leavening, don’t worry.

Should focaccia be thick or thin?

As a general rule of thumb, a classic Italian-style pizza crust will be less than half an inch thick while most focaccia will be at least three-quarters of an inch thick. Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted.

Can you over knead focaccia?

Over-kneaded dough will also tear easily; in under-kneaded dough this is because the gluten hasn’t become elastic enough, but in over-kneaded dough, this means that the gluten is so tight that it has very little give. If you think you’ve over-kneaded the dough, try letting it rise a little longer before shaping it.

Can you Overproof focaccia dough?

Can you overproof focaccia? Yes, if you let the dough proof too long then the gluten structure will get weak and the bread will collapse when you bake it.

What difference does bread flour make?

The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.

Why is my focaccia dough so sticky?

Make sure that you mix your dough until it is smooth and springy, and you can avoid this problem. Finally, your dough can be too sticky if you use cold water in place of warm water in the recipe. Cold water can cause the glutens to leak out, and this will make your dough sticky.

Why is focaccia dimpled right before baking?

the dimples

The traditional dimples you see on focaccia are there for a reason. They reduce the air in the dough and prevent the bread from rising too quickly. After proper kneading and proving there will be plenty of large bubbles in the dough.