Focaccia - Onion & Oregano flavored

 

Focaccia (pronounced as Fokashia by some and Fokachia by some others) is a flat Oven baked Italian Bread, which may be topped with herbs or other ingredients (Definition from Wikipedia). I baked this last Saturday when once again, ‘A’ was out playing his Cricket (a tournament which his team won .. YAY!!) & it turned out to be pretty good.  I was really glad after baking this one, it was so flavorful, just like those Breads from the Italian joints, my home smelled heavenly when I baked this.

I did not take pictures at all the stages while baking this. The Yeast proofing is done exactly the same way just like in Challah - Braided Bread; only the quantities differed this time.  

Here is what you will need to make my Onion and Oregano flavored Focaccia:

This recipe is adapted from www.showmethecurry.com recipe of Focaccia – Easy Bread Recipe

My Recipe is here:

Active Dry Yeast – 2 tsp

Warm Water - 1 2/3 Cups  (I Microwave the water for Yeast Proofing at high for 30 seconds, it definitely feels higher than 60c/140F but it gives fantastic results, DO NOT use boiling Water, that would kill the Yeast)

Sugar – 1 tsp

All Purpose Flour – 5 cups

Salt – 2 tsp

EVOO (Extra Virgin Olive Oil) – ¼ th Cup + 5 tbsps

Onion – ½ of a large – thinly sliced

Oregano – 2 tsp

Italian Seasoning – 1 tbsp

Salt to taste

How to make Onion & Oregano flavored Focaccia:

Yeast Proofing: In a large bowl, add 2 tsps of Active Dry Yeast in 1 2/3 Cups of Luke Warm water & 1 tsp of Sugar, mix and let it rest for 10 minutes. After 10 minutes, a foamy mix will form of the Yeast, Water & Sugar indicating that Yeast has been proofed

Add Salt, ¼ th Cup of EVOO, 1 tbsp Italian Seasoning & 5 Cups of All-purpose Flour, add the Flour 1 cup at a time and keep mixing with a Spatula till a gooey dough is formed, adding more and more flour will result in the dough becoming stable in consistency; once it becomes manageable, put it on a working surface dusted with dry flour and start kneading it, knead it will for about 5-7 minutes, add extra flour when needed till it forms a smooth dough

In the same large bowl, grease the surface with a little bit of EVOO, tuck in the sides of the dough into a tight round, oil the upper surface of the dough, cover with a Kitchen towel and let it rest for 2 hours, neat

After 2 hours, the dough would have doubled in size, punch down the dough, grease the baking tray with 1 tbsp of EVOO and put the dough in, stretch the dough on all the sides so that it fits well into the baking tray, cover with a Kitchen towel and let it rise a second time for another hour

While it rises for the second time, thinly slice the Onion and dip into 3 tbsp of EVOO, add the Oregano and mix. Pre heat your Oven to 250C

 

Once the dough has risen the second time, dip the index finger of your working hand into a tbsp of EVOO and make small indentions about an inch apart on the risen dough, you have to dip your finger a few times before achieving all the indention's

Once done, with a brush spread the EVOO-Onion-Oregano mix onto the dough, make sure you cover all the edges so that they do not dry out while baking. The Onion slices will not stay at the bottom of the bowl you mixed it in and not come out with a brush, use a spoon to layer the Onions & whatever little liquid is left in the bowl onto the dough

I changed the Microwave mode to Convection and baked the Bread for 25 minutes at 220C (All Ovens are different so keep an eye on it after it crosses the 18-20 minute mark, we do not want a dark brown color on the surface, we want a soft brown crust on our Focaccia

 

Once done, please it on a cooling Rack and give it 30 minutes to cool down

Even after 30 minutes it will be nice and warm inside, eat by dipping the bread into EVOO or some Hummus

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