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Soft creamy focaccia served
Slices of soft, cream-based focaccia

Soft creamy focaccia

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
This focaccia is the champion of softness. The fat content and proteins in the cream mixed into the dough result in a completely different structure than water-only doughs: the crumb is denser but more crumbly, almost brioche-like, while the crust remains crispy. Due to the baking powder solution, this is an 'express' bread that requires no kneading or proving.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Mixing bowl
  • Sieve
  • Baking tray (medium size)
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Sift the flour and baking powder into a bowl, mix in the salt and sugar.

Tip: Thorough mixing is important to avoid bitter lumps of baking powder in the dough.
2 ✓

Pour in the double cream and the olive oil. Start mixing, and gradually add enough water (approx. 100-150 ml) to get a soft but not runny dough.

Tip: The amount of liquid depends on the quality of the flour. The fat content of the cream 'shortens' the dough strands, making it crumbly (shortening effect).
3 ✓

Line a baking tray with baking parchment, brush with oil. Smooth the dough into it.

Tip: Do not overwork it, just mix it together, otherwise it will become rubbery.
4 ✓

Press dimples into the top with your finger, drizzle with a little oil, and sprinkle with salt or spices to taste.

Tip: The oily surface helps heat transfer and browning.
5 ✓

Bake for 20-25 minutes until golden brown. Check the centre with a skewer.

Tip: Cream-based doughs tend to brown faster due to lactose (milk sugar), so watch the oven!
6 ✓

Leave to cool on a wire rack.

Tip: The steam must escape, otherwise the bottom will become soggy.

Recipe FAQ

Can I use low-fat cream?
Yes, but the fattier the cream, the softer and richer the dough will be. The result might be drier with low-fat cream.
How long does it keep?
Since it uses baking powder, this type of focaccia is best fresh. It may dry out a bit by the next day, in which case it is worth refreshing in a toaster or oven.

Ingredients

  • 500 g Wheat flour
  • 200 ml Double cream
  • 1 packet Baking powder (12g)
  • 150 ml Water (as needed)
  • 30 ml Olive oil
  • 1 tsp Salt
  • 1 tsp Sugar