White focaccia with herbs.
With this recipe, you can also make pizza for diabetics using FiberPasta flour.
Soft and fluffy. Traditional recipe, also with Bimby
A true specialty could not be missing from my table.
To be served as finger food or at an apericena, but also as an excellent substitute for bread to accompany cold cuts, cheese, or salads
This white focaccia is easy to make and nice and thick. It keeps for a few days, especially if you store it in food bags and then reheat it in the microwave.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 543.27 (Kcal)
- Carbohydrates 90.52 (g) of which sugars 4.26 (g)
- Proteins 16.14 (g)
- Fat 15.44 (g) of which saturated 2.29 (g)of which unsaturated 1.10 (g)
- Fibers 4.50 (g)
- Sodium 1,217.85 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs all-purpose flour (Or FiberPasta flour plus 0.85 cups more water)
- 2 cups water
- 1/4 cup extra virgin olive oil
- 1 oz fresh brewer's yeast (or 0.25 oz powdered)
- 1 tbsp honey (Or erythritol)
- 1 tbsp salt
- 1/4 cup extra virgin olive oil
- 1 oz water
- 2 tsp salt
- to taste roast herbs
White Focaccia with Herbs
Tools
What we need to make the
- 1 Stand Mixer or the Bimby
- 1 Baking Tray 14×16 inches
- 1 Brush
- 1 Oven
Steps
Pizza with FiberPasta flour or
Knead by hand or with a stand mixer
In a bowl, place the flour, oil, yeast, and honey or erythritol. If using fresh brewer’s yeast, you can dissolve it in part of the recommended water in the recipe.
Start kneading, adding the water in which you have dissolved the salt. Work for about 10 minutes.
If kneading with the stand mixer, use the dough hook.
Once the dough is prepared, put it to rise in a bowl with plastic wrap on top, preferably with high edges until doubled in a warm place,
preferably in the oven with the light on.
As soon as the dough has doubled, line a rectangular tray with parchment paper and grease it with oil.
Transfer the dough onto the tray and spread it out with your fingertips
At this point decide if you want to make FiberPasta pizza, start topping as you like, if instead, you want to make a focaccia to be filled, create a layer of dough about 0.8 inches thick and the classic dimples of the focaccia.
For the focaccia to be filled,
Prepare a mixture in a bowl with oil, water, and salt, beat it well with a whisk or even with an immersion blender.
Pour the emulsion over the focaccia, distributing it with your hands over the entire surface.Let rise until doubled in a warm place free from drafts (always in the oven off with the light on, for about 60 minutes).
After the time has elapsed, sprinkle the surface with roast herbs.
Bake at 356°F for about 30 minutes.
Now you can fill the white focaccia with herbs as you prefer
This is pizza made with FiberPasta flour
Put water, yeast, and honey or erythritol in the bowl. Put the measuring cup on for 3 min. at 99°F speed 3
After the time has elapsed, put the flour, salt, and oil in the bowl. 4 min kneading mode
Grease the Varoma with oil and place the dough inside.
Cover with the lid. Wash the bowl, and put 600 g of water inside. Place the Varoma tray on top and set fermentation to 99°F for 1 hour
Transfer the dough onto the tray and spread it out with your fingertips.
Now if you want to make pizza with FiberPasta flour
You can start topping it as you prefer, if you are making the focaccia to be filled you need to create a layer of dough about 0.8 inches thick and the classic dimples of the focaccia.
Prepare a mixture in a bowl with oil, water, and salt, beat it well with a whisk or even with an immersion blender.
Pour the emulsion over the focaccia, distributing it with your hands over the entire surface. Let rise until doubled in a warm place free from drafts (always in the oven off with the light on, for about 45 minutes).
After the time has elapsed, sprinkle the surface with more herbs, and
Bake at 356°F for about 30 minutes. Now you can fill the white focaccia with herbs as you prefer.
This is pizza made with FiberPasta flour
Storage
White Focaccia with Herbs
or FiberPasta pizza
Up to 3 days in food bags, or 3 months in the freezer.
Tips:
For a crunchier surface, you can spray some water on the focaccia before baking.
Additionally, for a more inviting and glossy effect, you can brush the surface of the focaccia with extra virgin olive oil once baked.
FAQ (Questions and Answers)
White Focaccia with Herbs
What can I substitute for the herbs?
with olives, fresh or dried tomatoes, and plenty of oregano.
