Focaccia Bread
Beautiful, Homemade, Rich, Flavorful and above all surprisingly simple to make.
A NO FAIL RECIPE
It’s soft, it’s chewy, and it has crispy edges!!!
Loved Baking it and loved eating it.
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients.
Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with cheese, onion, tomatoes and can be flavored with a number of vegetables or meat.
Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.
And when you have the most amazingly delicious Sun dried Rosemary Butter and Tomato Dip to go along with this sumptuous beauty, you know you gonna have an amazing day!!
INGREDIENTS:
For Bread:
All purpose flour(Maida)- 2cups
Whole Wheat flour(Atta)- 1cup
Active Dry Instant yeast- 2 teaspoon
Sugar- 1 teaspoon
Lukewarm water- 1cup+ 3/4 cup
Salt- 1 teaspoon
Olive oil- 3 Tablespoon
For Topping:
You can add vegetables of your choice. There is no set rule for toppings.
Add the things you like or whatever is available with you.
I have used-
Onions
Green bell pepper
Red bell pepper
Yellow bell pepper
Orange bell pepper
Cherry Tomatoes
Asparagus
Broccoli
Rosemary
Just chop them or slice them and arrange them on the proofed bread.
DIRECTIONS:
Start by warming the water. Warm ¾ th cup of water, just make it lukewarm, don't make it hot. ( If the water is either too hot or not warm enough the yeast will not froth).
Take the water and add sugar to it. Mix it well.
Now add yeast to this warm water and sugar solution. It should start bubbling.
Keep aside the water and yeast mix for 10 minutes.
After 10 mins you will see a frothy n bubbly mix of yeast. Now add the yeast mix to flour. Start adding water little by little. Mix well with hands or you can use a stand mixer also.
Now add Salt and 2 tablespoons of Olive oil.
Bring the dough together by adding water little by little. We have to bring it together with light hands and not knead it. The dough will be sticky.
Put 1 tablespoon olive oil in the bowl and rub dough ball all over with the oil.
Take a kitchen towel and make it little wet and warm it by microwaving it for 20-30 secs.
Cover the dough with the warm towel and Keep it in a nice warm place for about 2 hours.
After 2 hours you will see it doubles in size.
In the meantime prepare your tray or Pans in which you want to make the bread.
Grease generously with oil.
After one hour take the dough out.
Now lightly oil your fingers and spread the dough in the greased tray.
(Just be sure the dough should not fill the pan/ tray. It should take only ¼th of space in height.)
Leave your trays for another half an hour at a warm place. Let the dough rise further.
After half an hour you will see it has risened more.
Use fingers to create the holes/dimples in focaccia and garnish/decorate with all the toppings and herbs.
Drizzle some olive oil.
Arrange all the toppings.
Keep in the middle rack of oven at 200 degree centigrade for 35 to 40 minutes.
After that, take the trays out and let the bread cool down a bit.
You can eat it as it is or make sandwiches or you can serve it with any dip/ chutney/ salsa.
Enjoy with following butter or dip or both.
Butter with Sun dried tomatoes and Rosemary
INGREDIENTS:
Butter- 100 grams, unsalted, at room temperature
Sun dried tomatoes- 6-7, finely chopped
Rosemary- 1-2 sprigs,
White pepper powder- 1 teaspoon
Salt- ½ teaspoon
Garlic powder- ½ teaspoon
DIRECTIONS:
Soften butter (do not melt).
Meanwhile, wash and dry rosemary.
Strip off the leaves from the Rosemary sprig.
Add in everything in a bowl- butter+ chopped sun dried tomatoes+ rosemary leaves+ white pepper powder+ garlic powder+ salt.
Mix everything well.
Keep it in the fridge for minimum 2 hours so that all the flavors get incorporated.
Enjoy with your breads!!
Roasted Tomato & Onion Dip
Roast 2 roughly chopped tomatoes, 2 roughly chopped onions and 1 chopped red bell pepper in a pan.
Let them roast on low heat.
After that, Blend together- roasted tomatoes+ roasted onions+ roasted bell pepper+ 2-3 green chilies to a smooth paste.
Add in salt, red chili powder, chaat masala powder and dry mango powder (according to your taste).
Yummy dip is ready.
Recipe Card
Focaccia Bread
Beautiful, Homemade, Rich, Flavorful and above all surprisingly simple to make.
A NO FAIL RECIPE
It’s soft, it’s chewy, and it has crispy edges!!!
INGREDIENTS:
For Bread:
All purpose flour(Maida)- 2cups
Whole Wheat flour(Atta)- 1cup
Active Dry Instant yeast- 2 teaspoon
Sugar- 1 teaspoon
Lukewarm water- 1cup+ 3/4 cup
Salt- 1 teaspoon
Olive oil- 3 Tablespoon
For Topping:
You can add vegetables of your choice. There is no set rule for toppings.
Add the things you like or whatever is available with you.
I have used-
Onions
Green bell pepper
Red bell pepper
Yellow bell pepper
Orange bell pepper
Cherry Tomatoes
Asparagus
Broccoli
Rosemary
Just chop them or slice them and arrange them on the proofed bread.
DIRECTIONS:
Start by warming the water. Warm ¾ th cup of water, just make it lukewarm, don't make it hot. ( If the water is either too hot or not warm enough the yeast will not froth).
Take the water and add sugar to it. Mix it well.
Now add yeast to this warm water and sugar solution. It should start bubbling.
Keep aside the water and yeast mix for 10 minutes.
After 10 mins you will see a frothy n bubbly mix of yeast.Now add the yeast mix to flour. Start adding water little by little. Mix well with hands or you can use a stand mixer also.
Now add Salt and 2 tablespoons of Olive oil.
Bring the dough together by adding water little by little. We have to bring it together with light hands and not knead it. The dough will be sticky.
Put 1 tablespoon olive oil in the bowl and rub dough ball all over with the oil.
Take a kitchen towel and make it little wet and warm it by microwaving it for 20-30 secs.
Cover the dough with the warm towel and Keep it in a nice warm place for about 2 hours.
After 2 hours you will see it doubles in size.
In the meantime prepare your tray or Pans in which you want to make the bread.
Grease generously with oil.
After one hour take the dough out.
Now lightly oil your fingers and spread the dough in the greased tray.
(Just be sure the dough should not fill the pan/ tray. It should take only ¼th of space in height.)
Leave your trays for another half an hour at a warm place.Let the dough rise further.
After half an hour you will see it has risened more.
Use fingers to create the holes/dimples in focaccia and garnish/decorate with all the toppings and herbs.
Drizzle some olive oil.
Keep in the middle rack of oven at 200 degree centigrade for 35 to 40 minutes.
After that, take the trays out and let the bread cool down a bit.
You can eat it as it is or make sandwiches or you can serve it with any dip/ chutney/ salsa.
Enjoy with following butter or dip or both.
Butter with Sun dried tomatoes and Rosemary
INGREDIENTS:
Butter- 100 grams, unsalted, at room temperature
Sun dried tomatoes- 6-7, finely chopped
Rosemary- 1-2 sprigs,
White pepper powder- 1 teaspoon
Salt- ½ teaspoon
Garlic powder- ½ teaspoon
DIRECTIONS:
Soften butter (do not melt).
Meanwhile, wash and dry rosemary.
Strip off the leaves from the Rosemary sprig.
Add in everything in a bowl- butter+ chopped sun dried tomatoes+ rosemary leaves+ white pepper powder+ garlic powder+ salt.
Mix everything well.
Keep it in the fridge for minimum 2 hours so that all the flavors get incorporated.
Enjoy with your breads!!
Roasted Tomato & Onion Dip
Roast 2 roughly chopped tomatoes, 2 roughly chopped onions and 1 chopped red bell pepper in a pan.
Let them roast on low heat.
After that, Blend together- roasted tomatoes+ roasted onions+ roasted bell pepper+ 2-3 green chilies to a smooth paste.
Add in salt, red chili powder, chaat masala powder and dry mango powder (according to your taste).
Yummy dip is ready.