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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Focaccia Recipe

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This recipe for Focaccia is from Shab's Bakeology, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1. Maida 800 g
2. barley flour 200 g
3. fresh yeast 40 g
4. olive oil 60 ml
5. Salt 20 g
6. Water 500 ml
7. bread improver 1 g
8. Sugar 25 g
9. mixed herbs 10 g


Toppings:
1. Tomatoes 300 g
2. Green olives 100 g
3. Black olives 100 g
4. Capsicum 3 colours
5. Mixed herbs 10 g
6. Olive oil 250 ml

Directions:
Directions:
1. Combine salt, sugar, yeast and water and mix until sugar dissolves.
2. Mix the dry ingredients - maida, barley flour, mixed herbs and bread improver.
3. Combine the dry and wet ingredients together to make the final Dough. apply oil to the dough so that it comes off easily.
4. The consistency of the dough should be not too loose not too tight, somewhat like pizza base.
4. cover the dough with damp muslin cloth and let it rest for 10 minutes.
5. roll out the dough (8 - 10 mm) and set it onto the greased tray
6. pour generous amount of olive oil and let it prove for 20 minutes.
7. after proving, poke the bread with your fingers so that the bread doesn’t rise too much.
8. top the bread with desired toppings. pour olive oil again and let it rest for 20 minutes more. water spray before baking.
9. Bake the dough at 220 - 230c for 15 minutes till it becomes light brown in colour.


Take 50 gms yeast in winters because the yeast takes more time to rise in cold weather.

Number Of Servings:
Number Of Servings:
20- 25 pc
Preparation Time:
Preparation Time:
60 min

 

 

 

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