Focaccia Bread

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The process of baking bread is like meditation for me. It brings a sense of calmness to a super impatient person like me. The aroma of bread baking fills up the home giving it a cosy feeling. Of all the cooking, grilling and baking….baking bread remains my first love.

My encounter with breads started with a bread basket and then moved on to loaves and then more daring ones to make them attractive for my toddler.

With fresh rosemary & cherry tomatoes from the kitchen garden, Focaccia has become a permanent feature on our dining table.

Serves – 4. Time – Dough: 20 minutes. Proofing: 40 minutes. Baking: 25 minutes

Ingredients

1. Flour(Maida) – 2 cups
2. Yeast – 1 tsp
3. Sugar – 1 tsp + 1/4 tsp
4. Salt – 1 tsp
5. Olive oil – 2 tblspn
6. Buttermilk/Milk/Water – 200 ml
7. Rosemary(refer notes) – 2 sprigs
8. Cherry Tomatoes – 10-12

Method

1. Activate yeast by mixing it in 1/4 cup lukewarm milk/water & 1/4 tsp sugar. It should turn frothy in 12-15 minutes
2. Mix flour, sugar and salt in a big bowl
3. Add activated yeast, buttermilk to the above mixture
4. Knead a soft dough using stretch & fold method
5. Keep aside for proofing for 40 minutes in an oiled vessel and covered with a damp cloth
6. Once doubled in size, place in the baking tray and sprinkle the rosemary & cherry tomatoes
7. Next, make depressions with fingers and drizzle olive oil
8. Bake in a preheated oven at 200 degrees

Notes

1. Experiment with toppings. I prefer, Rosemary/ Cherry Tomatoes/ Onions/ Bell peppers & Olives
2. I use buttermilk which is the liquid leftover after making ghee(clarified butter). The plain market bought buttermilk/milk works just as well
3. Once you place the dough for baking, put 3-4 ice cubes in the bottom shelf
4. Focaccia pairs well with oregano infused olive oil OR plain olive oil. I prefer it plain with a cup of coffee