Description
Focaccia is a leavened Italian flatbread with a crisp olive‑oil‑kissed crust and airy interior.
Technical
During mixing and proofing, wheat gluten proteins (gliadin and glutenin) form a visco‑elastic network that traps CO₂ generated by Saccharomyces cerevisiae fermentation, lowering dough pH and creating volatile flavor compounds. Baking at 220–240 °C initiates starch gelatinisation and Maillard reactions, producing melanoidins that give the golden crust, while olive oil contributes phenolic antioxidants and modifies water activity to keep the crumb tender.
Science
Primary Reaction
Yeast fermentation (CO₂ and ethanol production) followed by Maillard browning and starch gelatinisation during baking
Sensory Profile
Aroma ()
olive oilyeastytoastyherbaceousnuttyrosemarygarlicsea salt