The most common reason for dense focaccia is due to the way the dough is prepared. Some recipes use plain flour, while others use finer "tipo 00" flour. In the River Cafe Classic Italian Cookbook, Richard Bertinet recommends using a mixture of coarse semolina and strong bread flour, which will give the bread a chewy texture. To correct this problem, add more flour to the dough.
A breadmaker can tell you that it is too dense by using a food thermometer or a meat thermometer. In some cases, it can be as thin as four inches, but it is not as dense as it appears. Another reason could be because the dough contains excess fat or is not properly baked. If your focaccia is too dense, it may need to be topped with a bit of olive oil.
If you want to increase the density of your focaccia, you can increase the amount of oil in the dough. Olive oil is a key ingredient in focaccia bread. Make sure you use a quality olive oil in your recipes. Otherwise, the bread will be dense. Whether or not you add additional oil to your dough, the outcome is the same: less oil = less dense bread.
Unlike a traditional loaf of bread, focaccia is often thick and heavy. Adding more flour increases its density. Also, the baking process increases the risk of mold and other contaminants. In addition, focaccia is best eaten fresh, but it can also be stored for a long period of time. Keep it in the refrigerator until you're ready to eat it. If you need it for a while, you can freeze it and use it whenever you want.
Yeast, sugar, and flour can all be blamed for the dense texture of focaccia. Yeast is the key to a dense dough. Yeast is needed to produce a dense, soft, and tasty bread. It also makes the bread soft and pliable. When making focaccia, use only whole-wheat flour. It is best to use a high-quality Italian olive oil and a high-quality yeast.
The most common cause of dense focaccia is yeast. Yeast is a necessary ingredient to make a good focaccia bread. It also increases the flavor of your food. If you bake your focaccia correctly, it will be softer. In order to make your focaccia, you must add a little bit of yeast to the flour. You can use more or less if you like.
If you are wondering why your focaccia is so dense, it is probably not due to the lack of protein. Yeast can cause the bread to become dense when it is over-proofed. You should also avoid over-proofing the bread. It is crucial to maintain the moisture level of your bread. If it is too dense, it will cause it to be too dry. When this happens, you should try using a low-protein flour.
The dough should be at least a half inch thick. If the dough is too thin, you can use a small cake pan. You can also try baking the focaccia in a baking sheet. This way, the dough will be less dense than a loaf of bread. If your focaccia is too thin, it is too dense. This can be a sign that the yeast is not sufficiently moist.
You can also add salt. If your focaccia is very dense, you might want to try brining it. Salt can retard the yeast, so the dough needs to be longer to rise. Too much salt can also make the bread more dense. If you're not a bread maker, you can always purchase an e-course to make better-quality bread. These courses will give you the skills to become an expert in the kitchen.
Adding cornmeal or spices to the dough will enhance the flavor of your focaccia. This will add flavor to your bread and make it more digestible. A little bit of cornmeal is also helpful. After baking, remove the focaccia from the pan to cool. If your focaccia is too dense, try adding more cornmeal to it. You can also add more cheese to the dough, but keep in mind that it will be dense if you add too much.