Italy · Southern Europe
Focaccia
Also known as Focaccia Genovese
A Ligurian flatbread dimpled by hand and pooled with olive oil before baking, which fries the crust from beneath while the crumb stays springy and faintly briny.
Method
Pan-Baked · Oiled
Hydration
80%
water to flour
Glycemic index
68
Medium GI
Energy
289 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 2
- crispiness
- 6
- chewiness
- 5
- aroma
- 7
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 289 kcal |
|---|---|
| Protein | 7.7 g |
| Carbohydrates | 45 g |
| of which sugars | 1 g |
| Fat | 8.9 g |
| Fiber | 2 g |
| Sodium | 560 mg |
Typical values; recipes vary.
Texture
- Dimpled crisp base
- Springy crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.