"All sorrows are less with bread. ”
Nothing beats the comforting,therapeutic feel good effect and irresistible aroma of baking your own bread.
Focaccia is an Italian flat bread and easy to adapt as per liking. Its traditionally flavored with olive oil ,salt,pepper and some herbs.But its a versatile bread,any combination of topping and herbs can go on this. A good sprinkle of cheese will do you no harm !!
Whole wheat focaccia is healthier,easy to make and can be made with an assortment of toppings. The whole wheat makes it slightly dense but nevertheless it tastes simply great.Double thumbs up from the little ones. I made with two different toppings.
Minimally adapted from here
Makes 2 small focaccia
2 tsp active dry yeast
1 tsp sugar
1.5 cups lukewarm water
2 Tbsp olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling
250 gms whole-wheat flour
200 gms all-purpose flour, plus additional as needed for kneading
In a large bowl, dissolve the yeast and sugar in the water. Add 2 Tbsp olive oil, both the flours and salt and mix together. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
Oil the bowl and place the dough in it. Cover tightly with plastic wrap and let it rise in a warm spot for about 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough. Cover again with lightly oiled plastic and let the dough rest for another 15 minutes.
Nothing beats the comforting,therapeutic feel good effect and irresistible aroma of baking your own bread.
Focaccia is an Italian flat bread and easy to adapt as per liking. Its traditionally flavored with olive oil ,salt,pepper and some herbs.But its a versatile bread,any combination of topping and herbs can go on this. A good sprinkle of cheese will do you no harm !!
Whole wheat focaccia is healthier,easy to make and can be made with an assortment of toppings. The whole wheat makes it slightly dense but nevertheless it tastes simply great.Double thumbs up from the little ones. I made with two different toppings.
Minimally adapted from here
Ingredients
2 tsp active dry yeast
1 tsp sugar
1.5 cups lukewarm water
2 Tbsp olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling
250 gms whole-wheat flour
200 gms all-purpose flour, plus additional as needed for kneading
1 3/4 tsp salt
Variation 1: olive oil,salt,pepper dried herbs and dried garlic flakes
Variation 2: Pickled red peppers, black olives and jalapenos
Method
In a large bowl, dissolve the yeast and sugar in the water. Add 2 Tbsp olive oil, both the flours and salt and mix together. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.
Oil the bowl and place the dough in it. Cover tightly with plastic wrap and let it rise in a warm spot for about 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough. Cover again with lightly oiled plastic and let the dough rest for another 15 minutes.
Preheat the oven to 220 C degrees.
Line a sheet pan with parchment paper and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on herb olive oil and garlic flakes for the first variation or sprinkle olives jalapenos and pickled red peppers and olive oil.
Bake for 20 to 25 minutes or until deep golden brown.Serve it warm.
Bake for 20 to 25 minutes or until deep golden brown.Serve it warm.
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