An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️
It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!
The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……
Let’s get started:
Yield: One 6″-7″ round bread
Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.
1 cup APF (Maida)
1+1/2 tsp active dry yeast
1/2 tsp sugar
1/2 cup warm water
1/2 tsp salt
1-2 tbsp olive oil for the dough + extra to brush on later
2 tsp mixed Italian herbs + extra for topping
1 tsp chilli flakes + extra for topping
1 tsp garlic pwd + extra for topping
sea salt to taste for topping
Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.
In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.
Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.
Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.
Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬
This tastes so good…you won’t have leftovers! 😀
Adapted from the book Nita Mehta’s Baking Recipes.