Focaccia for breakfast is an ancient tradition in Liguria, where they prefer it to croissants, and where muffins are out of the question. Made with water, flour, salt, yeast and extra-virgin olive oil, when focaccia is consumed correctly and in the right amount, it’s a great alternative to breakfast pastries and commercially baked goods like sweets and cookies. “If it’s made according to tradition with simple, barely processed ingredients, it makes the morning meal healthier,” says nutritionist Valentina Schirò. “In fact, it provides carbohydrates that keep you full longer, as well as vitamins – especially B vitamins that facilitate the metabolism of fats, sugars and proteins and help produce energy – and ‘good’ fats, allies for the heart and brain health,” she explains.
Benefits for your figure and your health
Compared to toast, croissants and biscuits, focaccia has a greater satiating power. “It does not contain simple sugars like sucrose, the classic white sugar, which promotes blood glucose spikes responsible for sudden hunger pangs. Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains. If it’s made with whole wheat flour then it’s got an extra edge. “It provides a greater amount of vitamins, minerals and fiber. The latter helps slow down the absorption of sugars and prolongs the feeling of fullness, reducing the appetite in the morning. Another advantage of focaccia is that it’s made with extra-virgin olive oil, which is full of ‘good’ fats, as opposed to lard, butter or palm oil found in commercial baked goods, which can contain hydrogenated fats and which, when consumed in excess, favor a rise in levels of ‘bad’ cholesterol, to the detriment of your figure and health,” she explains.
How to best enjoy it
The classic combination of focaccia and cappuccino is good. “Milk provides many noble proteins, complete with all the essential amino acids, which promote building lean body mass. Or you can eat it together with other protein sources such as plain yogurt or some cheese,” Schirò concludes.
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