If you've been using honey for your focaccia, you're not alone. But if it's an authentic bread you're after, you might want to swap it out for liquid malt extract.
The Marinetta bakery recipe shared with Italia Squisita lists liquid malt extract as an ingredient to give the focaccia "color and crispness" — and they're not the only Genoan focaccia whisperers who do (via YouTube). In 2020, the co-founders of Dante's Bakery, Michele and Raffaele Minghetti, told Kitchn that the key to next-level focaccia lay in liquid malt instead of honey — and after putting it to the test, the outlet concurred. In fact, food editor Nicole Rufus went so far as to describe the results as "mind-blowing." It's worth noting that the Minghetti brothers' specialty lies in focaccia Genovese, so it only makes sense that their suggestion yielded incredible results.
The great part about this substitution is, after trying the bread on its own (a must-do!), you can go right ahead and throw on all the focaccia toppings you already know and love so well. And, if the thought of subbing any ingredients out seems like too much of a task, a recipe for focaccia with braised leeks and goat cheese will take out the guesswork. All that's left to do is go forth and get ready for a culinary delight already beloved — but even better.
The Ingredient Swap To Give Focaccia A Major Boost - Tasting Table
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