Low glycemic index white focaccia, made with big flour for those who need or want to follow a low glycemic index diet. A soft, simple, and too good white focaccia, perfect to eat alone or paired with cured meats, cheeses, and vegetables. Perfect as a bread substitute! But now let’s stop talking and go try the recipe!
If you love pizzas and focaccias, also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 186.31 (Kcal)
- Carbohydrates 21.98 (g) of which sugars 0.22 (g)
- Proteins 7.54 (g)
- Fat 6.01 (g) of which saturated 0.75 (g)of which unsaturated 0.00 (g)
- Fibers 8.78 (g)
- Sodium 194.97 (mg)
Indicative values for a portion of 79 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 for Low Glycemic Index White Focaccia
- 2 3/4 cups low glycemic index flour
- 1 cup water (at room temperature)
- 3 tbsps extra virgin olive oil
- 3/4 tsp fine salt
- 1/2 tsp dry yeast
- 1 tbsp extra virgin olive oil (to help spread the focaccia)
Useful Tools
- Stand Mixer
- Bowl
- Plastic Wrap
- Kitchen Scale
- Baking Pan
Preparation of Low Glycemic Index White Focaccia
Weigh all the ingredients, pour them into the stand mixer bowl in the following order: flour, salt, yeast, water, and oil.
Insert the dough hook and set to speed 2 for 5 minutes, then turn off, cover the stand mixer bowl with a cloth, and let rest for 5 minutes.
After the 5-minute rest, turn the stand mixer back on at speed 2 for 5 minutes, then turn off and transfer the dough to a glass bowl.
Cover the glass bowl with plastic wrap, place in a dark, closed place to rise until doubled (the turned-off oven works great), if it’s cold it will take about 3 hours.
When the dough has doubled, pour it into the baking pan, let it rest without touching it for 5 minutes, then oil your hands with a tablespoon of oil and spread the dough to reach all the edges, let it rise again until doubled (about 2 hours) in the turned-off, closed oven.
Once the white focaccia has doubled, remove it from the oven, turn it on to 482°F and wait for it to reach temperature.
When the oven is at temperature, make the classic holes on the surface of the focaccia with your fingers and bake for 15 minutes in the lower part of the oven, after the first 15 minutes move the pan to the middle part of the oven and continue baking for another 10/15 minutes (it should cook for 25/30 minutes total), at the end of cooking the focaccia should be well browned, once cooked take it out and enjoy hot, warm or cold!
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Notes
Always check the baking towards the end because every oven is different from the other, the baking times written above are indicated based on the oven I use, for my recipes I use a regular electric oven.
