Focaccia is a flat oven baked Italian bread which is seasoned with olive oil, herbs and other ingredients of your choice. It looks similar to pizza but called Focaccia. The inside texture is soft, and light to touch where as the outside is crispy and golden brown.Since it’s baked at high temperature which gives a crunchy golden brown bottom.You can use focaccia bread dough as pizza dough too or can be used a sandwich breads.
This is the first time I have made bread from the scratch, although I’m not of a yeast-bread baking expert yet but this time this really turned out great and gorgeous looking.
Also, making bread requires a lot of patience and time which is really worth it at the end. Hence don’t try to rush this recipe, give plenty of time to rise. You may have to plan ahead if you are going to bake this bread as it requires at least 2 hours to rise properly. At this stage, it’s good to let it rise for as long as you can. The puffier it gets the more soft it bakes up. Since I am a person who will check every minute or so, to see whether the yeast is working or not, so what I do is I go out for shopping or to the park with my son in this way my dough gets plenty of time to rise without any disturbance and peeking… 🙂
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon honey
- 2 teaspoon dry yeast
- 1 cup plus 2 tablespoon warm water
- 1/4 cup grated mozzarella cheese
- 2 tablespoon olive oil
- 1 cup cherry tomatoes, cut in halves
- 1 small red onion, thinly sliced
- 2 garlic cloves, crushed and minced
- 1/4 teaspoon crushed red chilli flakes
- 5-6 fresh basil leaves, cut in long strips
- To make the dough, mix honey and yeast in luke warm water and let it sit for several minutes, until it begins to bubble, that means yeast is working its charm here and you are going to be successful in making a gorgeous focaccia bread.
- Stir together the yeast mixture, salt and flour and mix everything well. Knead by hand for 5-7 minutes, or until the dough forms into a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
- While the dough is rising, toss together the sliced onion, cherry tomato halves, 2 tablespoons of the olive oil, salt, red pepper flakes and keep it aside to marinate.
- Brush a Cookie sheet with olive oil and keep it aside.
- Punch down the dough on a floured surface, roll out dough into a rectangle, press the same on oiled brushed baking sheet.
- Brush olive oil over the rectangle shaped dough and set it aside until it gets fluffy, for about 1 hour.
- Make dimples on the dough with your thumb and top with grated mozzarella cheese, marinated onions, fill the dimples with cherry tomatoes halves and drizzle the rest of marinated oil on top of it.
- Bake at 425 until golden, about 20 minutes. Garnish with thinly Julienne basil leaves. And enjoy your slices!!