Low glycemic index white focaccia, made with low glycemic index flour for those who must or want to follow a low glycemic diet. A soft, simple, and delicious white focaccia, perfect to eat on its own or accompanied by cold cuts, cheeses, and vegetables. Perfect as a bread substitute! But now, enough talk, go try the recipe!
If you love pizzas and focaccia, try also:
- Difficulty: Very Easy
- Cost: Affordable
- 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
- 12.3 oz low glycemic index flour
- 1 cup water (at room temperature)
- 3 tbsp extra virgin olive oil
- 0.14 oz fine salt
- 0.07 oz dry yeast
- 1 tbsp extra virgin olive oil (to help spread the focaccia)
Useful Tools
- Stand Mixer
- Bowl
- Plastic Wrap
- Kitchen Scale
- Baking Tray
Preparation of Low Glycemic Index White Focaccia
Weigh all the ingredients, pouring them into the stand mixer bowl in the following order: flour, salt, yeast, water, and oil.
Attach the dough hook and set to speed 2 for 5 minutes, then turn off, cover the mixer bowl with a towel, and let it rest for 5 minutes.
After the 5-minute rest, turn the mixer back on at speed 2 for 5 minutes, then turn off, and transfer the dough into a glass bowl.
Cover the glass bowl with plastic wrap, place it in a dark and closed area to rise until it doubles (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 tray, let it rest without touching for 5 minutes, then grease your hands with a tablespoon of oil and stretch the dough to reach all edges, let it rise again until it doubles (about 2 hours) in the turned-off and closed oven.
Once the white focaccia has doubled, take it out of the oven, turn it on to 482°F and wait until it reaches temperature.
When the oven is at temperature, make the classic dimples 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 tray to the middle part of the oven and continue baking for another 10/15 minutes (it should bake for a total of 25/30 minutes), at the end of baking the focaccia should be well browned, once baked serve it hot, warm, or cold!
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Notes
Always check the baking towards the end because every oven is different from another, the baking times written above are based on the oven I use, for my recipes I use a regular electric oven.
