Focaccia

By DK on Nov 01, 2007

My husband used to be quite a regular to Italian and Chinese restaurants, before marriage. So his knowledge ( rather taste buds! ) of those cuisines are so vast that it used to amaze me quite a lot. During early days of our marriage when I started my cooking and donned the apron, my hubby was my best critic, especially for other cuisines other than South Indian. :) I had tried a vast no. of Italian dishes but one - Foccaccia. My hubby loves Foccaccia a lot and sings its praises so much that, that I have been v apprehensive to cook. He had been insisting hintingly at my obvious pretermit. So at last, recently, I thought that the time has come to face my fears and make it at home. The result made me think that i need not have feared it in the first place!
I have previously never had Foccaccia, dint know how it looked,smell taste - nothing! But after I had the one I made, it has made me an instant lover. The prep was not at all hard. For such a small effort the result was a wonder! Oh ya, My hubby gave it A++ :). I am submitting this as my entry to Bread Baking Day #04 Event , a blog event initiated by Zorra
Here is the recipe I had noted for Foccaccia

Here is the recipe I had noted for Foccaccia
Basic Information
Prep Time: 1 to 2 hours
Cook Time: Under 30 min
Serves: 4 people
Ingredients
  • 3 cups bread flour
  • 1 tsp salt
  • pinch of sugar
  • 1/4 tsp ground black pepper
  • 2 tsp rapid rise dried yeast
  • 11/4 cups lukewarm water
  • 1 tbsp pesto
  • 2/3 cup pitted black olives,chopped
  • 3 tbsp drained sun-dried tomatoes in oil, chopped
  • 1 tsp coarse sea salt
  • 1 tsp chopped fresh rosemary
Method
1

Preheat Oven to 425 F. Sift the flour,salt and pepper in a bowl.

2

Add the yeast and sugar and make a well in the center. Add water with pesto,olives and sun dried tomatoes.

3

Mix it into a soft dough,adding little water if necc.

4

Transfer the dough onto a floured surface and knead till smooth and elastic.

5

Then store it in a well oiled bowl and cover it with a plastic wrap

6
and keep it in a warm place till risen
7

Now knead it again for a min and then shape it into an Oval size.

8
Place it a greased baking sheet
9
and cover it with a plastic wrap.
10
Leave it again for a while in a warm place till it rises a second time 7. Now oil the surface with either Olive oil or the sun dried tomato's reserved oil.
11

Using the fingertips make indentations all over the surface of the bread and sprinkle salt and rosemary on top.

12

Bake for 20-25 min until golden.

13

Transfer to a wire rack.

14

I served it warm with some pasta and our dinner was a total winner :)

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21 Responses to “Focaccia”
  1. abc

    Hi, can v use whole wheat flour (chapati flour) instead of all purpose flour or bread flour? if yes then how much?
    please post a recipe of foccacia with whole wheat flour.
    thanks in advance.

  2. ALKA

    Hi DK! This luks AWESOME!!!!!!! We are a ‘focaccia crazy’ family here….so, wud try this soon n let u know how it turned out….who knows…. if I’m able to make it attractive enough like urs, I’d post a pic too :)
    Some queries – what can be used inplace of bread flour – we don’t get that here, and second, can sundried tomato(without oil) be used for this recipe?

  3. AC

    Can you please clarify how much sugar you added?

    Hi AC, thanks for pointing out my omission – Its a pinch of sugar and I have updated the post accordingly :) –DK

  4. Susan

    That is a beautiful focaccia! Rosemary is my favorite for focaccia.

  5. Baking History

    The roundup for bbd#04 is now online.
    thank you for your entry!!
    manuela
    http://bakinghistory.wordpress.com/2007/12/04/bbd-04-roundup/

  6. Baking History

    What a wonderful Focaccia! Thank you for participating in BBD #4!

    manuela

  7. shilpa

    Hey good job…i luv foccacia bread.
    will surely give it a try..
    it looks yummy….

  8. Rachel

    That is too good for a first time- maker of foccaccia..sun-dried tomatoes as an ingredient makes me definitely want to try it!!

  9. Hima

    That is looking so tempting dhivya. I never tried this too. Looks like I need to try to make it now.

  10. zorra

    Wow, looks great! No wonder your hubby loves it!

  11. Dhivya Karthik

    Thanks Bee :)

    Thanks Rajitha…yes either way would come out good

    Hi sudha..one courier on its way :)

    Thank u sirisha

    Manasi–u r making me blush

    Hey thanks Kribha…do try @ home..its ec

    Thanks deepz.

    Wow Madhu..Now thats a real compliment

    Hi anonymous,
    The temp is 425F. There are couple of differences between Bread flour and plain.

    Bread flour has more protein than plain and presenc eof barley flour in it helps to increase the elasticity of the dough. Although plain flour can be used for bread flour, the results need not to be as great.plain flour are more often than not used for cakes while bread flour is used more in Breads and pizza crust recipes. Hope u found it useful :)

  12. Anonymous

    Looks gorgerous!!!…At what temp should it be baked?…Is bread flour any diff from plain flour?…

  13. Deepz

    It looks beautiful and recipes sounds easy to make. Will try it soon.

  14. Kribha

    Hi Dhivya,
    It’s been awhile since I visited your blog. Actually, I forgot to add you to my reader. That’s why I’ve been missing so many of your nice posts. Sorry about that.
    I too love foccasia but never attempted at home. Thanks dear for this great recipe and pics. Bookmarked it.

  15. Madhu

    Focaccia looks so delicious, i have tasted it at wolfgang’s and loved it. Your look excatly like that. Can’t resisit will have to try…..

  16. Manasi

    Looks awesome!!! U r GOOD!!!
    I still am *very* nervous abt baking breads!!

  17. Sirisha Kilambi

    Nice looking focassia Dhivya…..Looks great :-) )

  18. sudha

    Dhivi,

    Looks awesome ..wanna taste some
    :-(

    ~Sudha(Redmond)

  19. Rajitha

    perfect for slicing in the middle and making a fantastic sandwich or eating straight-up!! yumm

  20. bee

    that is a really gorgeous foccacia.

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