Low Acid Focaccia

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This digestion-friendly focaccia is soft, light, and perfectly crisp on the outside. It’s made with simple, acid-reducing ingredients like unbleached flour and high-quality olive oil. No tomatoes, garlic, or citrus here—just a clean, gentle base that’s easy on reflux and safe for GERD-sensitive diets. You’ll love how simple and soothing it is to bake and enjoy.

Ingredients Needed:

• 1¾ cups warm water (105° to 115°F): helps activate yeast.
• 2 teaspoons maple syrup or cane sugar: just a pinch of sweetness to activate yeast.
• 1 (¼-ounce) packet active dry yeast (2¼ tsp): helps dough rise.
• 4 cups unbleached all-purpose flour (500g): soft and low acid.
• 2 teaspoons sea salt: use lightly for acid-sensitive diets.
• 6 tablespoons extra-virgin olive oil: low acid oil for richness.
• Optional flaky sea salt: just a pinch for texture.
• Optional chopped fresh rosemary: gentle and alkaline-forming herb.

How To Make Low Acid Focaccia:

Activate Yeast:
In the bowl of a stand mixer, stir warm water and maple syrup. Sprinkle yeast on top and stir again. Let sit 5 minutes until foamy. If it doesn’t foam, start over with new yeast.

Mix Dough:
Add flour and salt. Mix on low until a shaggy dough forms. Increase to medium speed for 5 minutes until dough becomes sticky and elastic.

First Rise:
Brush a large bowl with 2 tablespoons olive oil. Transfer dough into it using a spatula (too sticky to use hands). Lightly coat surface with oil. Cover with damp towel or plastic wrap. Let rise 1 to 1½ hours until doubled.

Shape Dough:
Brush a 9×13-inch baking dish with 2 more tablespoons olive oil. Lightly oil your hands. Fold dough into itself gently to form a ball, then transfer to dish. Press to edges, let rest, and repeat. Cover and let rise 45 minutes.

Dimple & Bake:
Preheat oven to 425°F during final rise. Drizzle remaining 2 tablespoons olive oil on top. Dimple dough with oiled fingers. Sprinkle with rosemary and light flaky salt if using. Bake 20–30 minutes until golden brown.

Recipe Tips:

• Use unbleached flour to reduce acid content.
• Choose cold-pressed, low-acid olive oil.
• Avoid adding garlic or tomato toppings.
• Let focaccia rest 10 mins before slicing to ease digestion.

How to Store & Reheat:

• Room Temperature: Store in a sealed container up to 2 days.
• Fridge: Store up to 4 days. Warm in toaster oven to refresh.
• Freezer: Slice and freeze up to 2 months. Reheat at 350°F for 10 minutes.

Nutrition Facts (Approx. per slice, 12 servings):

• Calories: 190
• Sodium: 190 mg
• Protein: 4g
• Fat: 7g
• Carbs: 28g
• Fibre: 1g
• Sugar: 0.5g

FAQs:

Is focaccia safe for acid reflux?
Yes, if made without acidic toppings. This version avoids garlic, tomatoes, and vinegar, making it GERD-safe.

Can I use whole wheat flour?
It’s best to use unbleached all-purpose flour for lower acidity. Whole wheat is more acidic and harder to digest.

What herbs are safe for low acid diets?
Rosemary, oregano, and parsley are generally reflux-friendly and gentle.

Why is unbleached flour better for low acid?
Unbleached flour has a slightly higher pH and is gentler on digestion.

Can I make this without yeast?
No, yeast is needed for this style of focaccia. However, the long rise helps reduce acidity.

Try More Recipes:

• Low Acid Sandwich Bread
• Low Acid Tortillas
• Low Acid Flatbread