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Focaccias Luigi Di Domenico
hi there, i checked the recipe about the focaccia dough and it says 1000gr flour, however i am wandering which kind flour is best to use for this recipe. thanks
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1 Reply
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Scoolinary Team
Hi Elvis.
Welcome to the Scoolinary community!
For this focaccia recipe, it’s best to use a medium-strength flour with a protein content between 11-12.5%. Here are some options depending on what you have available:
Bread flour (11-12% protein): This is the best choice if you’re looking for a balanced texture, with well-developed air pockets and a soft yet structured crumb.
00 flour for bread (11-12.5% protein): If you want a lighter, airier focaccia, you can use 00 bread flour, which is more finely milled and allows for better liquid absorption.
High-protein flour (12.5-13.5% protein): If you’re aiming for a more elastic focaccia with higher moisture retention, this can work, but be sure to give it enough resting time to relax the gluten and avoid a dense texture.
I hope this information helps! If you have any other questions, I’d be happy to assist you.
Best regards.
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