Soft & Fluffy Cake Flour Focaccia

Soft & Fluffy Cake Flour Focaccia

Omit the second rise to reduce the prep time and keep these simple, but they stay fluffy.
A tender crumbed focaccia that doesn't use bread flour.

Ingredients: makes 6

100 ml
Silken tofu (divided into 2)
50 g
Cake flour
250 g
15 g
4 g
Olive oil
15 g
Dry yeast
4 g


1. Add the ingredients to the bread maker in order from the top of the list. Set it to the bread course and start.
2. Press the dough in the palm of your hand to expel the gas, and divide into 6 pieces.
3. Make the pieces into nice round shapes, cover with a damp cloth (or damp paper towel), and let it sit for 10 minutes.
4. Apply olive oil (not listed) to your hands and use your hands to stretch out to a thickness of 1 cm. Use your finger to poke 7 holes into each piece, then use chopsticks to open up the holes.
5. Apply olive oil (not listed) to the outside of the dough, and bake in the preheated oven at 200℃ for 15-17 minutes and they're done.
6. I recommend serving with olive oil or bagna càuda.

Story Behind this Recipe

I saw that by mixing in tofu to the pancake mix you can get soft, tall bread I thought I could make bread using cake flour and tofu, so I gave this a shot.