Focaccia Rolls

Playing with different flours can be fun but frustrating because you will not get the same results. The protein and gluten levels in the flour definitely impact the final result of the focaccia. Higher protein flours, such as bread flour, can produce a chewier texture due to the increased gluten development, which might be desirable for some types of bread but can make focaccia denser than intended. On the other hand, lower protein flours, such as cake flour, can result in a crumbly texture that lacks the desired chewiness of focaccia.

When experimenting with various flours, it’s important to understand how each type interacts with the hydration and fermentation processes. For instance, whole wheat flour absorbs more water and produces a denser, more robust flavor but can make the dough tougher and less airy. Rye flour can add a distinctive earthy taste but often results in a heavier bread with less rise.

Unless you are a seasoned baker who knows your flours and how to use them, I would stick with all-purpose (AP) flour or Tipo “00” for the expected and best results. AP flour, with its moderate protein content, strikes a good balance between elasticity and tenderness, making it a reliable choice for focaccia. Tipo “00” flour, commonly used in Italian baking, has a finer grind and lower protein content, which can create an exceptionally tender and delicate crumb, ideal for a traditional focaccia texture.

Sticking to these tried-and-true flours ensures that your focaccia will have the light, airy interior and crispy crust that define this beloved bread, minimizing the risk of unexpected and potentially disappointing results. As you gain experience and confidence in your baking skills, you can gradually experiment with other flours, understanding how to adjust hydration and kneading techniques to achieve the desired outcome.

Storing

To store focaccia, place it in paper bags and keep it in the refrigerator for up to 3 days. When you’re ready to enjoy it, you have a couple of options for reheating:

1. Microwave Method: Microwave the focaccia for about 20 seconds. This method quickly warms the bread but may not restore its crispy crust.
2. Oven Refresh Method: For a more effective way to revive the bread’s original texture, try this hack I’ve been using for over 30 years: quickly run the focaccia under water, ensuring it’s lightly damp but not soaked. Then, bake it in a preheated oven at 350°F (175°C) for 10-15 minutes. This technique works wonders for any day-old bread, bringing back the crispy crust and soft, warm, chewy interior, making it taste freshly baked.

Sourdough bread offers several potential benefits compared to other types of bread.

• Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it’s important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
• Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
• Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
• Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
• Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.

It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you’re considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it ios advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.

Focaccia Bread and Rolls

Donna Spencer

This Focaccia bread is a labor of love. Reinvented from what must have been a 20 year old a PBS "Baking with Julia Child" episode I must have watched 20 times to learn the technique for creating the perfect Focaccia sandwich roll.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 day d

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Italian

Servings 4 servings

Calories

Equipment

• Kitchen standing mixer
• Sheet pan with parchment paper or baking stone

Ingredients

  

1x2x3x

Focaccia

• 1½ cups water room temperature
• ½ cup sour dough starter discard or active and optional
• 1 tbsp. dry active yeast
• 3 cups bread flour plus ¼ cup if needed
• 2 tsp. salt
• 1 tbsp. raw sugar
• 2 tbsp. Optional Toppings coarse-ground sea salt, finely chopped rosemary or thyme, etc.
• Cooking spray for the bowl and greasing pan

Instructions

 

Make Dough

• Whisk together ¼ cup water, salt, sugar, yeast and sour dough starter if using in the bowl of a standing mixer. Let sit for 3-5 minutes until yeast is activated. Add 1 cup flour and combine with wooden spoon or the dough hook.
  
• Add 2 cups more flour and using the dough hook knead at high speed for about 3 to 4 minutes, it’s smooth and sticky. Add more flour if needed. (I used an additional quarter cup.) The dough will be very sticky, just scrape down the sides as you stir and add a tablespoon more flour until it comes away from the sides of the bowl.
  
• To test if the dough is adequately kneaded, take a small piece and gently stretch it thin between your fingers. If it stretches without breaking and forms a translucent membrane, it’s a sign that the gluten has developed sufficiently, and your dough is ready to rise.
  
• Remember, patience and gentle adjustments are key. With a bit of practice and attention, you’ll master the art of working with sticky dough, yielding a deliciously tender and flavorful focaccia bread for your sandwich creation.

First Rise (60 minutes)

• Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size,60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
  

Second Rise (60 minutes)

• Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size,60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
  

Refrigerate Dough (Optional)

• If you’re making this dough ahead of time you can refrigerate it for up to 5 days. This will help it to develop flavor and a more traditional texture. To do this, pour a small amount of olive oil onto your hands and run your hands around the outside of the dough to gently deflate it. Cover dough tightly with plastic wrap (or seal the bag) and refrigerate it for up to 5 days.
  
• DO NOT BE TEMPTED to press the dough down while in the fridge. This slow rise is important for achieving optimal flavor and texture in your focaccia bread. During its time in the refrigerator, the yeast continues to work its magic, fermenting the dough slowly and allowing its complex flavors to develop.
  
• Additionally, this extended fermentation process contributes to a more open crumb structure and a chewier, more satisfying texture in the finished bread. By resisting the temptation to press the dough down while it rests in the fridge, you preserve the delicate structure that will result in a light and airy interior once baked.
  
• So, exercise patience and restraint, and your foresight will be rewarded with a beautifully crafted focaccia that embodies the essence of artisanal breadmaking.

Prepare pans

• When dough has finished the first rise, cut parchment paper out into rounds to fit inside two 8-inch cake pans. (Don’t be tempted to skip the parchment paper – it really helps the focaccia to release easily from the pans after baking.) If you prefer a free-form focaccia, you can also line a large sheet pan or the bottom of a 9×13 baker with parchment paper.
  
• Sprinkle about 2 tablespoons of corn meal onto the parchment paper in the pan.
• Transfer the dough to the prepared pan. (If dividing it between two cake pans, use a knife to draw a line down the center of the dough first so you can split it in two even halves.)

Heat Oven

• Preheat the oven to 450°F / 230°C.

Last Rise (30 minutes)

• Place dough near the oven and let it rise, uncovered, for 30 minutes more.
  
• Just before baking, coat the surface with a bit of cooking spray. Use lightly oiled fingers to make many deep dimples all over the surface of the dough, pressing down through the dough until you reach the bottom of the pan. Top the focaccia with finely chopped rosemary and flaked sea salt.

Bake bread (25 minutes)

• Bake bread until the top is light golden brown, 25 to 30 minutes. (Use an instant read thermometer if you have one. The bread is done when it reaches 190°F / 88°C in the center.)
• Let bread cool completely in the pan.
• Slice into wedges and serve.