Classic Herbed Focaccia Bread Recipe

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Hey guys, sorry for my long absence from the blog.... was down with severe ankle pain for about 2 weeks but, didn't have the courage to see a specialist due to the ongoing pandemic situation. I was obviously suffering from a constant pain, however, what took a toll on me the most was the helplessness of not being able to work, try new recipes and most importantly not being able to shoot the food pics. After a long period of frustration, I pushed myself today and worked on this easy and classic herbed focaccia bread. Trust me, the bread came out really well, however, due to my aching ankle I couldn't do justice to the pics. Kindly excuse and try the recipe....hope you like it!!


Classic Herbed Focaccia Bread Recipe



INGREDIENTS

  • Maida/APF - 2 and 1/2 cups
  • Milk powder - 3 tbsp
  • Dry instant active yeast - 1 and 1/4 tsp
  • Sugar - 1/2 tsp
  • Salt - to taste
  • Garlic powder - 1 tsp
  • Mixed Italian herbs - 1 to 2 tsp
  • Vegetable/Olive oil - 3 tbsp
  • Luke warm water - 1/2 to 3/4 cup
  • Chopped onions/tomatoes/coriander - for topping


P.S - You are free to use any veggies as per your liking for the topping.



METHOD

  • In a large mixing bowl, combine APF, milk powder, sugar, yeast, salt, garlic powder, Italian seasoning, and 2 tbsp of oil.
  • Add in about 1/2 cup of luke warm water and start kneading into a dough. It should be sticky, however, if the mixture doesn't seem sticky, add a little more water.
  • Note that the water should just be luke warm and not hot. Also, I have used instant dry active yeast; in case you are working with non-active yeast, mix it first in lukewarm water along with sugar and let it rest for 10 to 15 minutes to get activated. Then, add this activated yeast in the flour mixture.
  • Transfer the dough on a work surface and knead for 10 to 15 minutes until smooth and non-sticky. Keep some APF handy. If the dough doesn't come together and sticks to your hands a lot, add some maida and 1 tbsp of oil and continue kneading. So here's the secret - more the sticky and loose dough initially, better the outcome.
  • Place the dough in a greased bowl and loosely cover with a cling wrap or clean towel. Keep the bowl at a warm place and let the dough rise double-triple in size. It may take 1 and 1/2 to 2 hours depending on the temperature conditions. 
  • Once the dough is doubled, gently punch it down to knock off the air. Again knead for 4 to 5 minutes. Place the dough in a baking sheet and stretch from sides to fit in. I used an 8 inch square baking pan.
  • Top it up with some veggies and again let it rise for half an hour to 1 hour.
  • Preheat your oven to 200 degrees C for 10 minutes.
  • Sprinkle the dough with some salt, olive oil and Italian seasoning.
  • Pop in the oven to bake for 10 to 15 minutes or until its nice golden on top.
  • Once baked, transfer the bread on wire rack and let it cool down completely.
  • Enjoy as is, as a side with soups or slice it to make stuffed saneiches.



Classic Herbed Focaccia Bread Recipe

Comments

  1. RanuJune 3, 2020 at 8:31 PM

    Hi Anshu
    The bread looks yummy and would love to try making it but I don't happen to have yeast with me. Can you suggest any alternative to it?

    ReplyDelete
    Replies
    1. AnshuJune 4, 2020 at 12:26 AM

      Hi Ranu, I have always used yeast to bake breads; however, you can use about a tsp of baking powder and 1/2 tsp of baking soda in the dough just like we do for cakes. Having said that I cannot guarantee the texture of the outcome. Also, you need not rest the dough in this case. Hope it helps.

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