November 1, 2022 - 10:22am
Question regarding suitable flour for foccacia
Hello,
Does anyone know if P&H Strong Flour, sold up here in Canada, has too high a protein count to make good foccacia? The bag doesn't list the protein content and I haven't been able to track it down.
Thanks
Ken
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I just made focaccia recently using King Arthur unbleached white all purpose, and a small amount of semolina rimacinata. It worked. Try some pastry (cake) flour at a ratio of 20% total flour weight to cut the protein. Also increase hydration. My focaccia dough was 76% hydration. Pretty sticky.
Thanks.