Whole Wheat Focaccia with Peppers, Tomatoes, Olives and Dried Rosemary
Whole Wheat Focaccia with Peppers, Tomatoes, Olives and Dried Rosemary is a delicious Italian bread that tastes best drizzled with olive oil and oregano and hot coffee and if it is drizzling outside then you are in 7th heaven.
In a bowl, add the flour, salt, yeast, milk, sugar and knead the dough using lukewarm water a little at a time. Feel the dough while kneading; your hands and eyes are the best judges. You may not need all the water.
Transfer the dough on the kitchen platform, add 1 tbsp of butter and knead the dough for roughly 7-10 minutes.
In case you are using the food processor then let the processor run after the dough come together for about 3 -4 minutes.
Add the butter and let it run for another 4 minutes. The dough should be very soft and elastic to touch after kneading.
Grease a big bowl with a few drops of oil.
Place the kneaded dough in the greased bowl; turn it over set aside for proofing in a warm place with a clean kitchen towel.
Let the dough proof for about 1 hour or until double.
Grease an 8 by 7-inch tray and set aside.
Gently ease the proved dough on the platform and degas the dough. In simple words, remove the gas in the dough by punching it a few times.
Dust the platform with flour and knead for about 5 minutes.
Place the dough in the greased tray and spread the dough gently into the corners evenly.
With your fingertips, make dimples in the bread dough.
Sprinkle the herbs and salt on the dough.
Place the vegetables/toppings and slightly press it to the dough so that they do not fall off while slicing/baking.
Now place this greased tin for further proving in a warm place preferably for 20-30 minutes.
Preheat the oven to 200 degrees.
Bake at 200 degrees for 20 – 30 minutes or until golden brown.
Once baked, brush a bit of butter on top or drizzle some extra virgin olive oil sprinkle some red chilli flakes if using.
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