Why is my focaccia dense instead of light and airy with large holes?

Question

Why is your focaccia dense instead of light and airy? Learn the secrets to getting those characteristic large holes in this Italian flatbread.

Answer 1

Dense focaccia usually results from insufficient gluten development, under-proofing, or using the wrong type of flour. Adjusting these factors will help achieve a lighter, airier texture.

Detailed Explanation:

Achieving the signature light and airy texture with large holes in focaccia requires careful attention to several key factors. Here's a breakdown of why your focaccia might be dense and how to fix it:

1. Gluten Development: Gluten provides the structure for those beautiful air pockets. Insufficient kneading or using a low-protein flour (like cake flour) will hinder gluten development. Use bread flour, which has a higher protein content, and knead the dough thoroughly, either by hand or with a mixer, until it becomes smooth and elastic. A longer fermentation time also helps develop gluten.
2. Hydration: Focaccia dough is typically quite wet. A higher hydration level (more water relative to flour) encourages a more open crumb structure. Ensure you're using the correct water-to-flour ratio as specified in your recipe. Don't be afraid to add a little more water if the dough seems too stiff, but do so gradually.
3. Proofing: Proofing allows the yeast to produce carbon dioxide, which creates the air pockets. Under-proofing means the dough hasn't had enough time to rise and develop those bubbles. Proof the dough in a warm, draft-free place until it has nearly doubled in size. A longer, slower proof in the refrigerator (cold fermentation) can also improve flavor and texture.
4. Yeast Activity: Ensure your yeast is active. If using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the flour. If using instant yeast, you can add it directly to the flour. Expired yeast will not produce enough gas.
5. Oven Temperature: A hot oven is crucial for creating steam and allowing the focaccia to rise rapidly. Preheat your oven thoroughly and consider using a baking stone or baking steel to provide even heat.
6. Degassing: While you want air pockets, excessive degassing during shaping can also lead to a denser focaccia. Be gentle when transferring the dough to the baking sheet and avoid pressing down too hard. The dimpling process should be done with care, not to completely flatten the dough.

Pro Tip:

Don't skip the olive oil! Generously drizzling olive oil over the dough before the final proof and again before baking not only adds flavor but also helps create a crispy crust and prevents the surface from drying out, allowing for better oven spring.