minimally adapted from low fat baking
I made it with just Onions and Rosemarry... I forgot the garlic and didn't have any olives handy.
well i used same amount of dried yeast dissolved in sugar and hot saffron water as prescribed on the packet but the dough just didnt increase in size at all so the volume of the dough was same as it was when i started, also i did not get rosemary so instead i substituted it with oregano, bit of changes in the original recipe but all in all it turned out well... can u tell me why the dough does not rise even if i added yeast to it ? and can we use baking powder instead? coz i dont know anything abt baking at all....
That means your Yeast is probably dead. Kneading did not do it - either your water was too hot or it was too cold (and did not activate the yeast). Since you used Active instead of Instant, you would need to "awaken" the yeast first in water before adding it to the flour. --DK
There can be multiple reasons for the same. 1) Your yeast was not old/past expiry date. You need live yeast. 2) The yeast got killed because you added hot water instead of lukewarm. Your Yeast packet will come with instructions specifying what is the temperature you should use for kickstarting the yeast. If you water was either below or above that temperature, it would have killed or not kickstarted your yeast. 3) Your proofing temperature might have been too cold for the dough to rise. The ideal temperature would be around 70F for the rise. if you like in cold areas or in places where there isnt any humidity, then preheating the oven slightly (and then switching it off) would create an ideal environment to proof your yeast. Or you can simply switch on the Oven light and let the dough sit inside the oven without preheating the oven. The heat from the light will also suffice. Hope this helps :)
Oh yes you sure can Divs. Just substitute Active yeast measure for measure but dissolve it in the saffron mixture first. Let it sit for abt 5 minutes until bubbly and then add it to the rest of the ingredients. Make sure you let the Focaccia rise more than once (that will be thrice for this recipe since I already rise it twice). Hope this helps :) --DK