Rosemary-Onion Focaccia (Frame By Frame)

Hi all!!

In almost all my recent posts I’ve spoken about my health and I’m definitely going to avoid that topic right now.. but I must thank all my friends who inquired about me and sent me their wishes, it means a lot.

I’m overwhelmed by the response I got to my previous post on the Effect of Estrogen On Osteoporosis, it is a well read post and I’m glad I posted that, makes me believe, I should write more of such posts.

Last few days, while I was sick and tired sitting and resting on my bed, I also did  a lot of reading…Yes, you guessed it right, I read a lot of recipes..I flipped over again all the past editions of Good Food Magazine and bookmarked many recipes to try. I do not know how much my cooking has improved over the years but I must confess  after reading so many  cookbooks my vocabulary in terms of food and food related products is improving day by day..

Coming to my today’s post..Ever since I started to blog I’ve been fascinated by the beautiful, rustic, Italian Bread Focaccia. I like the sound of this word (pronounced Fo..ka..Chuh). I had always wanted to bake it and somehow just postponed it. I’m wondering now, why did I postpone it for so long??? ..initially may be I was too scared of the ‘yeast ghost’ but it’s been quite sometime that I have won over it…but somehow this bread never happened and I guess Deeba’s post inspired me finally!!!

Focaccia is a hand tossed or rolled flat bread which resembles a Pizza in it’s texture and style. It is seasoned with olive oil and salt, topped with herbs, veggies or meat. The bread is either punctured or dotted to release bubbles from the surface of the bread. The dotting gives a dimpled look which makes the bread look more attractive. This bread is so versatile and one can play with various toppings, flavors and let them sing over the bread.

I tried this bread today and I kept  saying OMG, OMG with excitement after I finished baking. I went with the classic combination of onion and rosemary to try for the first time at home, though I’ve had this bread many times in restaurants..My house smelt divine with the smell of rosemary and the freshly baked bread. This bread goes well with pasta and soup plus it can be cut into halves and used for making sandwich. I loved mine drizzled with olive oil, ready to be gobbled up.

Rosemary-Onion Focaccia

Serves-6

Preparation Time:15mins

Rising Time: about 1-1/2 to 2hrs

Baking Time: 20-25mins

 

Ingredients

4 to 4-1/2 cups APF/maida

1-1/3cups warm water

2tsp garlic powder (optional)

1tbsp freshly chopped rosemary/ 1tsp dry rosemary

2tsp salt

5tbsp Olive Oil

2tsp active dry yeast

a pinch of sugar

For smearing

1/4onion sliced

1tbsp rosemary, finely chopped

3tbsp olive oil

sea salt or coarse salt to sprinkle

Bake ware

12” by 15” shallow baking tin

Method

In 1/2cup warm water, add sugar and yeast, let it stand for 10mins and froth up. Ensure that the temperature of water is around 110F, just warm to the finger. With hot water, you are ready to shock the yeast due to which it will not proof, so be cautious at this step.

In the kneading attachment of the food processor take about 4cups of APF, salt, garlic powder and olive oil.

Give the flour a spin.The olive oil should rub against the flour and mix properly.

Add the proofed yeast gradually and keep the food processor on the lowest speed.

Once the yeast is added, gradually add the warm water. Add enough water to make a soft dough. Adjust the quantity of flour between 4-1/2 to 5-1/2cups of APF. Absorption capacity of flours vary hence the variable measure.

Transfer it into a floured bowl and knead further for about 6-7mins.

Apply oil on the dough and cover it. Let it rise till it doubles in volume (it took about an hour here).

Knock down the dough  to release the trapped air and gather the dough again.

 

Transfer it to the greased baking tin. With the help of your entire palm press the dough so that it spreads evenly in the shape of the tin.

• Let the dough rise second time in the baking tin, this takes about 20-25mins. Make dimples across the dough at a distance of 1”. I loved doing this, sort of kiddish but a fun thing..

Mix all ingredients under the heading ‘for smearing’.

Using a pastry brush apply the oil liberally across the dough and with the help of spoon spread the remaining onion and rosemary on the dough. Spread some sea salt or coarse salt.

Preheat the oven at 220C and push the tin inside and bake for about 20-25mins or more, till the crust turns golden in color and when tapped produces hollow sound.

Serve the focaccia warm with some Basil Pesto, Extra Virgin Olive Oil or sour cream.

Sending the bake to my event 'ONLY' Baked Treats hosted by Kalyani.