I have a die hard fan of focaccia’s. I have been trying different versions of it but I guess I landed on a recipe that works out the best for me.
For those of you who do not know what this is, focaccia is a flat bread that resembles a pizza dough. It can be topped with tomatoes, olives, onions and herbs.
You shall need:
1.5 cup… Whole wheat flour + more for dusting
1/2 cup… All purpose flour
2.5 tsp… Active dry yeast
1/2 cup… warm water
1 tsp… Sugar
1.5 tsp.. Salt
2-3 tbsp+ more to drizzle on top… Olive oil
2 tsp.. Rosemary
1.5 tsp… Red chilly flakes
1/2… onion sliced in crescents
1 small… tomato sliced in crescents
Few tsp cold water
- In the warm water, add yeast and sugar. Cover it and keep aside for 10-15 min to froth.
- In a bowl, add the flours, salt, red chilly flakes and mix with a fork.
- Make a well in the center, add the yeast mix and mix well.
- Add a tbsp of cold water at a time to bring it all together.
- Once a dough is made, take it out on a clean platform/chopping board.
- Dust it with some flour and knead, knead and knead. Push the dough away with the base of your palm and bring it back together.
- Do this until it is nice and smooth and gluten is formed. We are looking for elasticity.
- Add the oil and knead it one final time.
- Put it in a clean bowl and cover it with cling film.
- Let it rise/proof for 1.5-2 hrs.
- Once it is done, oil the baking tray.
- Punch the dough and put it in the tray. Make sure it is well spread. We dont want few flat and few very risen bits.
- Poke the dough with your finger and drizzle oilve oil.
- pre heat oven to 170C
- Put onions and tomatoes on it (press them in) and let it proof for 30 min.
- Bake for 15-20 min. The done-ness of bread will be when you touch it, it should spring back on you.
- Take it out of the oven. Let it cool down for 10 min.
- Get it out of the tray and cut it in shape you like.
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