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WE KNEAD TO BAKE we had baked Focaccia Caprese. The focaccia was amazingly delicious
and welcome. The wallpaper on my laptop is this focaccia and I dare not change
my site crash I lost a delicious and much in demand focaccia. So I decided
that this April some of the yummy bakes I have lost will have to be remade
again. So I am”Fire(ing) my Oven this
April “to make this yum focaccia.
me however confess that the pictures are all old the bread had disappeared
before I could get the camera out.This is the only picture I have of the bread.
is a type of flatbread from Italy, thought to have originated in ancient Greece
but now associated with Italy and baked in a variety of ways.
Apparently the name Focaccia originates from the ancient Roman
“PanisFocacius” which was originally a flatbread that was baked on the hearth.
have baked a Focaccia before and when I heard the name of this Focaccia which
is Focaccia Caprese, I remembered the time when “Insalata Caprese” tempted
me till I made it!
refers to something that comes from or is in the style of Capri, an island off
the Italian coast near Naples. Capri which is so famous for its villas,
grottos and limestone towers and for the salad named after it “Insalata Caprese”.
Focaccia Caprese is the basic Focaccia dough topped Caprese style,
which is sliced tomatoes, mozzarella and basil, in addition to the usual
olive oil and herbs that are typically used in this flatbread.
mozzarella is recommended but for people like me who have no access to it make
do with regular mozzarella that is used on Pizza.
quote Aparna,”Just remember two things -that it is a good idea to keep to
traditional toppings used on Italian Focaccia for the best results and also to
use as few as possible because less is always more. The Focaccia is
usually served either as a light snack, can be made into sandwiches or be
served with a soup or salad to make a meal.”
me about your adventures when you “#FireUpYourOven” for this yummy Focaccia,
Source : My Diverse Kitchen
Serves 4 as the main course and 6 as a side dish
tsp active yeast
½ tbsp sugar
½ cups Maida
cup oil (preferably olive oil)
- 1 cup
warm water + a little more if needed
little more olive oil for brushing dough
large tomatoes, sliced thin
round piece of mozzarella, cut into1/4” slices
cup fresh basil leaves, cut into thin strips
the Herb Oil:
cup olive oil
tsp dried oregano
tsp dried basil
to 1/2 tsp red chilli flakes
tsp finely minced garlic/ paste
basil leaves for garnishing
make the herb oil:
and whisk all the ingredients in a bowl and set aside. Keep aside till
make the dough:
dough can be mixed and kneaded by hand or machine.
like me you are using active yeast in a small bowl stir in the yeast, all the
sugar and ½ cup of warm water. Mix well and set aside in a warm place for 10
minutes or so till the mixture is all bubbly and frothy.
the flour, salt and oil in a big bowl still well to mix all the ingredients.
Add the yeast mixture and stir, mix well.
add ½ cup of warm water (and as much more as you need)
and knead until you have a soft elastic dough that is just short of
into a round and place in a well oiled bowl turning the dough around so it is
with a napkin and let it rise till almost double in volume, this takes
about an hour.
its decision time should you make 2 medium sized Focaccia or 4 smaller ones?
the rectangular Focaccia, take two rectangular pans/ jelly or Swiss roll pans
and oil them well.
divide the dough into two equal portions or 4 and lightly roll them (or press
out) out into approximately 11” by 7” tins if you are e making 2 Focaccia or 5”
by 7” if you are making 4. I am very happy when I am making a Focaccia as
it does not mind being in an odd shape its rustic and does not understand
the dough to the baking tins. The dough will shrink a little. With your fingers push
it out to the edges make sure it’s evenly thick throughout.
it rise for 20 minutes.
oil your finger tips and press into the dough creating evenly spaced “dimples”
brush the surface with oil.
at 210C (410F) for about 18 to 20 minutes till it is almost done and is
beginning to turn golden brown.
the Focaccia out and turn up the heat of your oven to 230C (450F).
drizzle some of the Herbed Oil over the Focaccia and then arrange some
slices of mozzarella evenly over the bread avoid gaps between them the slices.
the tomato slices over this and a little sprinkle the chopped basil over this.
The topping should cover most of the bread surface.
some more Herbed Oil over the topping and return the bread to the oven.
the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove
from the oven and garnish with fresh basil leaves.
the Focaccia into slices and serve while it is still hot.
your fragrant Focaccia straight as it is or with soup or a salad.
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
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