Focaccia Caprese

Focaccia Caprese

For
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
it.

With
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.

Let
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.

Focaccia
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.

I
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!

"Caprese"
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.

Fresh
mozzarella is recommended but for people like me who have no access to it make
do with regular mozzarella that is used on Pizza.

To
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.”

Focaccia
Caprese

Recipe
Source : My Diverse Kitchen

Yield:
Serves 4 as the main course and 6 as a side dish

Ingredients:

For
the Dough:

2
tsp active yeast
1
½ tablespoon sugar
3
½ cups Maida
1
tsp salt
¼
cup oil (preferably olive oil)
1 cup
warm water + a little more if needed
A
little more olive oil for brushing dough

For
the Topping:

5
large tomatoes, sliced thin
Amul
round piece of mozzarella, cut into¼” slices
½
cup fresh basil leaves, cut into thin strips
For
the Herb Oil:
¼
cup olive oil
1
tsp dried oregano
1
tsp dried basil
¼
to ½ teaspoon red chilli flakes
½
tsp finely minced garlic/ paste
Salt
to taste
Fresh
basil leaves for garnishing

Method:

To
make the herb oil:

Mix
and whisk all the ingredients in a bowl and set aside. Keep aside till
required.

To
make the dough:

The
dough can be mixed and kneaded by hand or machine.
If
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.
Put
the flour, salt and oil in a big bowl still well to mix all the ingredients.
Add the yeast mixture and stir, mix well.
Then
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
sticky.
Shape
into a round and place in a well oiled bowl turning the dough around so it is
coated.
Cover
with a napkin and let it rise till almost double in volume, this takes
about an hour.
Now,
its decision time should you make 2 medium sized Focaccia or 4 smaller ones?
For
the rectangular Focaccia, take two rectangular pans/ jelly or Swiss roll pans
and oil them well.
Then
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
symmetry.
Transfer
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.
Let
it rise for 20 minutes.
Lightly
oil your finger tips and press into the dough creating evenly spaced “dimples”
in it.
Generously
brush the surface with oil.
Bake
at 210C (410F) for about 18 to 20 minutes till it is almost done and is
beginning to turn golden brown.
Take
the Focaccia out and turn up the heat of your oven to 230C (450F).
Lightly
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.
Arrange
the tomato slices over this and a little sprinkle the chopped basil over this.
The topping should cover most of the bread surface.
Drizzle
some more Herbed Oil over the topping and return the bread to the oven.
Bake
the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove
from the oven and garnish with fresh basil leaves.
Cut
the Focaccia into slices and serve while it is still hot.
Enjoy
your fragrant Focaccia straight as it is or with soup or a salad.