Focaccia | The Mad Scientists Kitchen

Focaccia

Aipi had blogged about Focaccia and where I first met Focaccia. I was drooling, no this is mild word, and can anyone suggest a much better word, for there are no words to describe the curious need that I had for this delicious bread.

Aipi always an epitome of encouragement nudged me into trying it out. And was it a success?

Barely out of the pan and it already had my kids making inroads in it. Of course they told me that that one is much prettier … but then that never deters me.

Thanks Aipi!!

I have made modifications as I had run out of Maida and I do not have feta cheese etc.

Ingredients:

3 ½ cups whole wheat flour

½ cup Maida

1 ½ cup warm water

1 tblspn yeast

1 teaspoon sugar

2 teaspoon salt

4 cloves garlic

4 teaspoon Oil + oil for greasing

For the topping:

2 tomatoes, thinly sliced (I sharpened my knife just to chop these tomatoes)

¼ cup Amul Cheese

½ cup Mozzarella

½ cup olives, slices

½ capsicum sliced thin (optional)(I used it as it needed immediate attention or had to bin it)

2 teaspoon olive oil

1 teaspoon mixture of red chilli powder, oregano, pepper

Method:

1. In a bowl dissolve the sugar and salt. Add the yeast and mix well. Keep covered till frothy. I needed about 10 minutes.

2. Mix the 4 teaspoonn oil to the yeast mixture. Crush the 4 garlic cloves and mix in the flours. Make a well in the centre and pour in the yeast mixture.

3. Knead the dough till it forms a smooth ball. Knead with a little oil.

4. Drizzle oil in the baking pan, you need 9*13 inch pan.

5. Put the dough in the pan and press out in the pan. Including the corners. Cover with a damp towel and keep in a warm place for it to rise. I needed 2 hours to rise.

6. Pre heat the oven to 425°F or 220°C.

7. Grate the mozzarella on the surface. Arrange the tomatoes, capsicum and olives and press gently. Sprinkle salt. Add the grated Amul cheese. Drizzle the 2 teaspoon oil and bake till golden brown. Took me about 40 minutes.

8. Transfer to wire rack. Cool and cut into desired shapes to eat.

P.S. My elder kid loved it with a mixture of tomato sauce and mustard.

This is how it looked before I baked it

Sending this to Aipi’s Bookmarked recipes.

Chotpoti/A tangy Chaat from Bangladesh

Paneer, Bottle Gourd and Mint Parathas-Working Lunch Thali

Strawberry Custard/ Mousse

Whole Wheat and Corn Flour Muffins~ A Blog Hop

Comments

SravsCulinaryConcepts says

March 15, 2011 at 1:49 pm

So yummy and delicious !!!

savitha ramesh says

March 15, 2011 at 2:03 pm

Wow .sure a kids delight.Love the colour and texture.

Krithi's Kitchen says

March 15, 2011 at 3:30 pm

This one would have been a great treat to your kids with all the cheese they would love…
Looks so inviting..

http://krithiskitchen.blogspot.com

divya says

March 15, 2011 at 11:02 pm

OMG what an awesome color and delicious. lovely clicks.

aipi says

March 16, 2011 at 5:17 am

Loved all the ooey- gooey cheesy goodness there..Glad you got around to trying it n really glad that your kids liked it..You did a fab job here..

Just wanted to let you know you can also send it to Tried n Tasted event to Mharo Rajasthan..

Thanks a lot for linking this to bookmark event 🙂
US Masala

Unknown says

June 13, 2012 at 5:47 pm

Thanks Archana for sharing this recipe, made focaccia for this month's blog hop. Loved it. Jayanthi(www.sizzlingveggies.com)

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