What goes into the focaccia?
The flour combination used by Italian bakers for focaccia can vary depending on the region and the baker's preference. However, many Italian bakers use a combination of all-purpose flour and durum wheat semolina flour to achieve the best flavor and texture.
The flour combination used by Italian bakers for focaccia can vary depending on the region and the baker's preference. However, many Italian bakers use a combination of all-purpose flour and durum wheat semolina flour to achieve the best flavor and texture.
All-purpose flour is a versatile flour that is commonly used in baking, while durum wheat semolina flour is made from a hard variety of wheat and is known for its high protein content. Using a combination of these flours creates a balance between the gluten strength needed for structure and the flavor of the durum wheat.
Some Italian bakers may also use a small amount of whole wheat flour or bread flour in their focaccia dough to add more flavor and texture. However, it is important to note that the type and combination of flours used can vary based on the baker's preference and the region.
In addition to flour, other ingredients such as olive oil, salt, and herbs are also crucial in creating the authentic flavor of Italian focaccia. We experiment with different flour combinations and ingredient ratios to find our preferred recipe for the best focaccia flavor.
A simple guide on Storing and Reheating your focaccia
Here is a simple step-by-step guide for storing and reheating focaccia:
Storage:
- Allow the focaccia to cool completely on a wire rack.
- Wrap the cooled focaccia tightly in aluminum foil or plastic wrap to prevent it from drying out.
- Store the wrapped focaccia at room temperature in a cool, dry place away from direct sunlight.
- Avoid storing the focaccia in the refrigerator, as this can cause the bread to dry out.
Reheating:
- Preheat your oven to 350°F (175°C).
- Remove the focaccia from the wrapping and place it on a baking sheet.
- Sprinkle some water over the focaccia to prevent it from drying out.
- Bake the focaccia in the preheated oven for 5-10 minutes or until heated through. If you prefer a crispy crust, remove the foil or plastic wrap for the last few minutes of baking.
- Alternatively, you can slice the focaccia and lightly toast it in a toaster oven or on a griddle for a few minutes until heated through.
- Be careful not to overheat the bread, as it can become tough and chewy.
- Serve the reheated focaccia immediately.
By following these simple steps, you can store and reheat your focaccia so that it's still delicious and enjoyable even after a day or two.