Focaccia is an oven baked Italian bread prepared using All purpose flour and yeast. Lots of variations can be used for the toppings and in this recipe, I have used cherry tomatoes, basil and olives as toppings. The thickness of focaccia is depends upon the choice. The more the thickness, focaccia sandwich can be made with delicious stuffing.
3 3/4 Cups All purpose flour / Maida
1 Tbsp Active dry yeast
1 Cup Lukewarm water
2 Tsp Sugar
2 Tsp Salt
1 Tbsp Rosemary, dried
2 1/2 Tbsp Olive Oil + extra for brushing
Handful of Black Olives, sliced
Handful of Cherry tomatoes, sliced
Handful of fresh Basil leaves, chopped
Coarse salt, to sprinkle on top of bread
Take sugar and yeast in a bowl and pour 1/2 half cup of lukewarm water.
Leave it aside to forth for about 10 minutes.
Meanwhile, add the all purpose flour and salt in a food processor or large bowl and knead it for a moment to combine.
Now add the frothy yeast little by little to the flour and knead well.
Add the remaining lukewarm water to the mixture and knead again for 5 minutes.
Now add the olive oil and knead again to form a dough.
Grease a bowl with little oil and place the dough to rise for about 40 minutes or until the dough doubles in size.
Lightly dust the work area using flour and knead the dough again for 5 - 10 minutes.
Place a baking sheet on a tin or tray and place the dough on it and flatten with the help of greased hands.
In this recipe, I have divided the dough into 2 equal balls and further divided into 2 small balls to prepare small sized focaccia using 1 ball.
Make dimples in the bread by pressing your thumb in the flattened dough.
Place cherry tomatoes, olives, rosemary and basil on it and sprinkle little coarse salt on top of it.
Drizzle a little olive oil on top and prove it again for about 20 minutes.
Bake in a 200 degree C oven for about 20 - 30 minutes or until it turns golden brown.
Remove from the oven, cool it for 5 mins and serve warm.
Serving Options :
Serve with any dip or soup.