Focaccia Bread

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Focaccia bread is a delightful Italian flatbread that is known for its airy texture and herb-infused flavours. This versatile bread is perfect for serving as an appetiser, side dish, or even as the base for a delicious sandwich. With its soft, chewy interior and golden, crispy crust, making homemade focaccia is a rewarding and enjoyable experience.

 

Portions serving:7-8 pax

Preparation time: 10 mins

Cooking time: 2:30 hrs

Calories: 130 cal per portion 

 

Ingredients:

 

2-3 tsp Dry yeast

½ tsp Sugar

500 gm Flour

½ tsp Salt

2 tsp Sugar

1 tsp Dried rosemary

1 tsp Dried oregano

40 ml Olive oil

2 tsp Green and black olives

3-4 tsp Green pepper

3-4 tsp Yellow pepper

3-4 tsp Red pepper

3-4 tsp Caramelised onion

1 tsp Dried rosemary

 

Method:

 

Activate the Yeast: In a small bowl, add warm water and sprinkle the dry yeast over it. Add ½ teaspoon of sugar to feed the yeast. Set it aside for a few minutes to let the yeast activate and become frothy.

 

Prepare the Dough: In a large mixing bowl, combine the flour, salt, 2 teaspoons of sugar, dried rosemary, and dried oregano. Once the yeast mixture is frothy, add it to the dry ingredients along with some normal water. Start kneading the dough until it comes together. Gradually add more water if needed until the dough is smooth and elastic.

 

Incorporate Olive Oil: Drizzle about 20 ml of olive oil over the dough and continue kneading until the oil is well incorporated. The addition of olive oil adds moisture and richness to the bread.

 

Proof the Dough: Form the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to proof for about 30 minutes or until it doubles in size. This fermentation process develops flavor and creates air pockets, which contribute to the bread's light and airy texture.

 

Shape the Focaccia: After the dough has proofed, gently deflate it by pressing down with your fingers. Transfer the dough to a cake ring or a well-oiled baking pan. Use your fingers to press and stretch the dough to fit the shape of the pan. The focaccia should be about 1 inch thick.

 

Toppings: Now comes the fun part—topping the focaccia with a variety of delicious ingredients. Sprinkle green and black olives, green pepper, yellow pepper, red pepper, caramelised onion, and additional dried rosemary over the dough. These toppings add bursts of flavour and vibrant colours to the finished bread.

 

Second Proofing: Cover the topped focaccia with the kitchen towel or plastic wrap again and let it rest for another 30 minutes. During this time, the dough will rise slightly and the flavours from the toppings will meld.

 

Preheat and Bake: Preheat your oven to 180-190 degrees Celsius (350-375 degrees Fahrenheit). Once the focaccia has completed its second proofing, it's time to bake. Place the pan in the preheated oven and bake for 20 to 25 minutes or until the bread develops a beautiful golden brown crust.

 

Serve: Remove the focaccia from the oven and let it cool slightly before slicing and serving. The aroma of the freshly baked bread will be irresistible!

 

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