Friday, 22 May 2015

Olive and Herb Foccacia !

Foccacia is an Italian flat bread that is oven baked like pizza, but it is mostly topped with some herbs, onions, olives and sometimes with sun dried tomatoes etc. It is simple and often served as sides with a dip.
This time i made with mix of green and black olives with dried herbs. The bread turned to be very soft and so flavorful with the herbs. 

  • 2 cups plain flour + for dusting
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tbsp butter / olive oil
  • 1/2 cup warm milk / warm water
  • 1 tsp garlic powder (optional)
  • few olives (green /black  or both)
  • 1/2 tsp mixed dried herbs (oregano, thyme,parsley etc)
  • 1/2 tsp dried rosemary
  • a pinch of chilli flakes (optional)
  • 1 garlic clove (optional)

  • In a bowl take warm milk and add sugar and yeast to it.

  • Mix the yeast and sugar well and let it rest for 10 - 15 minutes for the yeast to activate.
  • The mixture would turn foamy meaning the yeast is activated.

  • In a large mixing bowl, take the flour and add salt and garlic powder to it.
  • Add oil and the yeast mixture and mix.

  • Mix everything together well to form a dough.
  • Knead it well to resemble a chapati dough that is soft and elastic.

  • Apply oil on the surface of the dough and place it in a greased bowl and cover with cling film.
  • Let it rest for 2 - 3 hours or until the dough has risen and doubled in volume.
  • This time  I added less yeast than usual and gave more resting time for a slow rise. So my dough rested for 4 hours.
  • Then punch the dough back and knead again.

  • With a rolling pin roll it to a rectangle form or circle depending upon the shape of your baking tray.
  • Spread aluminuim foil and brush it with oil. Then place the rolled dough on the baking tray.

  • Now its time for the second rise. Just cover the baking tray with a kitchen towel and let it rise again for 45 - 60 mins.
  • Once risen make some dimples all over with finger tip and brush with olive oil. 
  • Drizzle some olive oil all over the dimples and also sprinkle some chilli flakes.

  • Then arrange the sliced olives on the bread and sprinkle the dried herbs.
  • Bake in a preheated oven at 200 deg C for 20 - 22 minutes or until the top turns golden brown.

  • Let it sit for 10 minutes after taking out from the oven and the cut into broad strips and serve with dip of your choice
  • I made a simple yogurt dip. (Mix all these - whisked yogurt, finely chopped parsley/dill/cilantro, lemon juice, salt, pepper, olive oil and some mayo (optional))

With Love,

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