Focaccia bread is an Italian bread that is extremely flavourful and is topped with olive oil, herbs, pickled jalapenos and sea salt. This bread is – egglessvegetarianprepared using 100% whole wheat flourbaked without oven
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½teaspooninstant dry yeast (or ¾ teaspoon active dry yeast)
½teaspoongranulated sugar
For the focaccia dough
1.5cupswheat flour (gehun ka atta)
½teaspoonsalt
¼teaspoonoregano
1 tablespoon oil + 1 tablespoon butter
1tablespoonfresh curd / yogurt
¼cupwarm water or as required
For the herb oil + topping
2tablespoonolive oil
½teaspoonmixed dried herbs/oregano
¼teaspoonchilli flakes
4-5pickled jalapenos
pinch of salt (regular salt or sea salt)
Other Ingredients
melted butter
chilli flakes
Instructions
For yeast fermentation
In a small bowl, combine 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
Sift wheat flour through a very fine sieve.
In a wide bowl, combine sifted wheat flour, salt and oregano. Now add curd and frothy yeast mixture and mix. Add warm water gradually and combine everything together. You will need about ¼ cup water, but do not add at once. Quantity of water will vary as per quality of flour.
Then add 1 tablespoon oil and knead well.
Now take this dough on a flat surface dusted with flour and knead well for 10 minutes until you get a smooth dough. After 5-6 minutes of kneading, add 1 tablespoon butter and knead for another 3-4 minutes. You will observe change in texture of the dough and dough will not be sticky.
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 baking tray with oil and set aside. We have used 7 inch round baking tin. You can even use square or rectangle tin.
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.
Combine olive oil, chilli flakes and mixed herbs/oregano in a separate bowl and pour over focaccia bread, spread evenly. Sprinkle sea salt or regular salt over it and place jalapenos. Again put indents so oil is absorbed well. Cover and set aside for another 30 minutes.
For Baking in Kadai/non-stick pan
Add salt in a thick bottomed kadhai/non-stick pan and spread it with hands. Salt should be enough to cover the base. Place a stand, cover kadhai with a lid and let it pre-heat on a medium heat for 5-10 minutes on medium flame.Place the bread tin inside, again cover and bake on a low-medium flame for 25-30 minutes. Be alert and check after 20-22 minutes. If you feel that bread is not cooked, bake for 2-3 minutes more.
For Baking in OTG/Convection:
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.
After Baking
Once ready, take out and apply melted butter on top and sprinkle chilli flakes. Cover and keep for 5-10 minutes. After that, demould the bread and cool on a wire rack. For perfect bread slices, you need to allow the bread to cool completely. But, you can go ahead and enjoy hot/warm bread too.
Video
Notes
StorageTake an air-tight container and spread paper towel in the bottom. Place focaccia bread slices in it and close. Keep bread at room temperature for 2 days. Day 1 being the day when you prepare and Day 2 is the next day. Keep in refrigerator at the end of Day 2. It will stay good in fridge for another 3-4 days.