Tried & Tested Herbed Focaccia Bread Recipe | how to make eggless focaccia bread
Homemade breads are always a treat and best part is the joy you feel when you see a perfect bread coming out of your oven. To bake a perfect focaccia, it is very important to make sure you follow all the steps correctly.
We have already shared 10 tips to make the perfect bread & a fail proof basic bread loaf recipe.
You can also refer to our detailed post on Tips to bake perfect breads. We have compiled a list of mistakes to avoid that you can avoid while baking. Or you may even say that these are basic tips and suggestions that will help you bake a perfect bread.
Topping of a focaccia bread can vary depending on your preferences. We have topped our Herbed Focaccia Bread with olive oil and mixed dried herbs. Also, we have sprinkled regular salt (sea salt is preferred if you have that). But you can also top it up with sliced olives, bell peppers, onions or cherry tomatoes. But adding a dash of sea salt (or regular salt) is recommended. Do give this one a try and we are sure you will love it.
Other Bread Recipes on the blog:
10 tips to make the perfect Ladi Pav + Tried and Tested Ladi Pav Recipe
100% whole wheat bread
Whole Wheat Pizza Base
Failproof sandwich bread recipe
No Yeast Bread Recipe
No Yeast Pav Recipe
Eggless Focaccia Bread Recipe
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Ingredients (1 cup = 240 ml)
For yeast fermentation
- 1 cup lukewarm water
- 1¼ teaspoon instant dry yeast (or 1.5 teaspoon active dry yeast)
- 1 teaspoon granulated sugar
For the focaccia dough
- 1.5 cups wheat flour (ghehun ka atta)
- 1.5 cups all purpose flour (maida)
- 1 teaspoon salt
- ½ teaspoon oregano
- 3 tablespoon odourless oil
- ½ cup warm water or as required
For the herb oil + topping
- 3 tablespoon olive oil
- 1 teaspoon mixed dried herbs
- pinch of salt (regular salt or sea salt)
Instructions
For yeast fermentation
- In a small bowl, combine 1 cup warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the focaccia dough
- In a wide bowl, take maida, wheat flour, salt and oregano. Now add frothy yeast mixture and mix. Add remaining ½ cup warm water gradually and combine everything together. If you are using only maida, then quantity of water added will be less.
- Then add 3 tablespoon oil and knead well.
- Now take this dough on a flat surface dusted with maida and knead well for 10 minutes until you get a smooth dough.
- Spread little oil on the dough and make a smooth round ball. Dough should not be sticky at this time.
- Grease wide bowl with oil and place dough in it. Cover and keep aside to rise for 1 - 1.5 hours or till dough doubles in size.
- Grease a square baking tray with oil and set aside. We have used 8 inch x 8 inch square baking tin. But if you prefer a thin layer of focaccia then you can use 2 square tins.
- After proofing time, grease your palm with oil and gently lift the dough and place it in a greased baking tray. Gently spread the dough so that it is even from all sides. Using your fingers, gently put indents in the dough.
- Mix olive oil and mixed herbs in a separate bowl and pour over focaccia bread, spread evenly. Sprinkle sea salt or regular salt over it. Cover and set aside for another 30 minutes.
- Pre-heat oven for 200 degrees Celsius. Bake focaccia bread in a pre-heated oven at 200 degrees for about 20-22 minutes. Be alert and check after 15 minutes. Bread will leave sides and top will turn brown in colour.
- Once done, take out from oven, cover and keep for 15 minutes. Then cut into pieces and enjoy.
Video
Notes
- We have topped our Focaccia bread with olive oil and mixed dried herbs. But you can also top it up with sliced olives, bell peppers, onions or cherry tomatoes.
- We have used 50% wheat flour and 50% maida. If you are using only maida, then quantity of water added to the dough will be less.
- Stir warm water+yeast+sugar mixture till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds.
- If the yeast mixture does not turn frothy after 10-15 minutes, discard it and start again.
- We have used 8 inch x 8 inch square baking tin. But if you prefer a thin layer of focaccia then you can use 2 square tins.
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