The perfect Home-made Focaccia Bread

Focaccia Bread

Hii..
Bread Baking is extremely addictive, especially if you start getting successful results. After baking the White Loaf successfully a couple of times I was dying to try my hands at something different when I suddenly got reminded of the 'Focaccia Bread' and obviously I jumped at the thought!!
After some RnD on the net I found a a couple of recipes which were easy (yes I always look for easy) and doable so I combined a couple of them. The major part of the recipe was adopted from the 'Herbivore Cucina' with some minor modifications from my end.
Before we start, few of you might be wondering what is Focaccia Bread.Well it is an Italian flat bread with toppings and it is an extremely soft and melt in the mouth kind of a bread. It goes extremely well with some soup. I made some Tomato Basil Soup to go with it.

Few Important Points

I. Proofing the active dry yeast is THE most important thing while baking a bread, you surely need to proof the yeast .

II. While proofing the yeast the water should be just the correct temperature. If its too hot then the yeast will die n if its not warm enough then the yeast will remain inactive. I test by putting a drop of water on the back of my wrist. It should feel warm. (Technically the water should be around 45 degree Celsius or around 110 degree Fahrenheit, if you have a food/kitchen Thermometer you can measure it).

III. After proofing the yeast should rise and foam up (not just bubbles but like a creamy foam)..if it does not then THROW and start afresh.

IV. If you are using INSTANT yeast then I guess it doesn't require proofing but I have never really tried that so can't comment . I have always used Active Dry and proofed it first.

V. The bread dough needs to be kept in a warm place. But never keep it under the sun because the temperatures might go up unexpectedly and the yeast might die due to the heat.

FOCACCIA BREAD (Italian Flat Bread)

Makes: A 11" Dia x 1" height Round Loaf

Ingredients
 
For the Bread
All Purpose Flour/Maida - 3 cups (Around 450gms)
Active Dry Yeast - 2 and 1/2 teaspoonful
Warm Milk - 3 tablespoons
Warm Water - 1 and 1/2 cups
Refined Oil - 3 tablespoons
Butter (at room temperature) - 1 teaspoonful
Sugar - 2 teaspoonful
Salt - 1 teaspoon

For the Toppings
Onions - sliced
Green Capsicum - 1/2 sliced
Red Capsicum - 1/2 sliced
Tomato - 1/2 sliced
Coriander/Cilantro Leaves - 2 teaspoonful (optional)
Black Olives sliced ( I didn't use since I and N are not fond of Olives)
Red Chilli Flakes - 1 teaspoonful
Italian Seasoning’s/ Dried Herbs (Oregano,Basil,Thyme) - 1.5 teaspoonful

Procedure

1. Take a Big bowl and add 1 cup warm water and 1 teaspoon Sugar .Mix Well
2. Add the Yeast and Mix, now Sprinkle 1 more teaspoon of sugar.
3. Cover and keep for 10-12 mins, it should Foam (if it doesn't then throw and start again)

Proofing of the Yeast

4. Add the Oil, Salt, another 1/2 cup of warm water, Milk, Butter in the foamed up Yeast

Dough Preparation

5. Mix in the flour (in batches) in the bowl and keep mixing till it looks like a dough.

6. Take out dough on the counter and knead for 7-8 mins (Not more than that)

Dough ready for 1st Rise

7. Place dough in greased bowl, cover (with food wrap or damp towel cloth and keep in a warm and humid place.
Now since it is winters and its difficult to find a warm and humid place so I do the following. I use a microwave-convection oven so I Heat little water in the microwave (micro mode) and take out the container. Now I place the dough container in the switched off microwave.After 30 mins Take the dough container out and reheat water and place the dough container again.

8. Dough should double in volume in 1 hour or so (more than the time the volume is important)

After 1st Rise ..........................................Toppings

9. Punch Down the dough and knead for another 3-4 minutes

10. Grease your baking dish and flatten the dough and place it on the dish. Cover and keep for second rise for another 45 minutes.

After 2nd Rise

11. Once the flattened dough has risen, uncover the dish and make dimples softly with your finger tips on the top surface

12. Sprinkle the Chilli Flakes and the Italian Seasoning on top.

Adding the toppings

13. Now top it with the slices vegetables (softly press the vegetables)

14. Preheat Oven to 200 degrees Celsius.

15. Once Preheated change the temperature to 180 Degrees Celsius and Bake for 25 minutes.

16. Cool for 10 minutes then slice and serve with some warm soup.

Slice Up and Enjoy with some Soup

Thanks for taking out time to read.