Focaccia - 3 ways | Tomato-Cheese-Basil | Potato-Rosemary | Caramelized Onion-Chilly

Focaccia (pronounced as 'Fo-ka-tcha') is an Italian flat bread that looks very similar to Pizza, yet tastes slightly different. Of the few differences between a Focaccia and a Pizza, the shape probably would be the top of the list. Pizza is universally known to be round in shape, whereas a focaccia can be in any shape that you fancy! Square, round, oval, roughly hand shaped... any shape really! Focaccia also uses more oil than pizza. Oil goes into the dough, and is drizzled on top as well. And this very aspect, makes a focaccia is a little more spongier than a pizza.

So, this year's first bread of 2014 for the We Knead To Bake baking gang was Focaccia! And Aparna came up with a brilliant recipe that uses a super flavoursome herbed oil to make Focaccia Caprese - Focaccia with a topping of Tomato - Basil - Cheese. Basil is one of the most scented herb I have come across and one of my favourites! Oh so divinnnnnne. 

The dough is very similar to my trusted yeasted dough recipe... except that this is entirely made of maida and also used more olive oil. I couldn't stop with just that that one topping. I had to try some more. 

So, with the same dough, I went on to make a Potato-Rosemary Focaccia.....

..................and a Caramelized Onion-Chilly Focaccia. 

It was Focaccia galore at home! Oh yum yum yum... I still cant pick a favourite of the three! :D So, here is probably the longest post of mine so far... and I had loads of fun putting it together... hope you enjoy it as much :)

Adapted from: The Kitchen Whisperer and My Diverse Kitchen 

Ingredients:

For the Dough:

All Purpose Flour / Maida - 3 1/2 cups

Instant Yeast - 2 tsp
Sugar - 1 1/2 tbsp
Salt - 1 tsp
Warm Water - 1 to 1 1/2 cups
Olive Oil - 1/4 cup

A little more olive oil for brushing dough


For the Topping:

Tomato-Cheese-Basil

Tomatoes - 1 large, sliced thin

Cheese (mozzarella or processed) - 2 cubes, cut into 1/4” slices

Basil Leaves - 1/4 cup, cut into thin strips

Potato-Rosemary

Potato - 1 large, boiled, sliced thin

Cheese (mozzarella or processed) - 2 cubes, cut into 1/4” slices

Rosemary Leaves - 1/4 cup, finely chopped

Caramelized Onion-Chilly

Onion - 1 medium, pan roasted with a dash of olive oil until lightly brown.

Fresh Chilies (green or red) - 3-4, sliced

For the Herbed Oil:

Olive Oil - 1/4 cup
Dried Herbs - 2 tsp
Red Chilly Flakes - 1/4 to 1/2 tsp
Garlic - 1/2 tsp finely minced
Salt to taste

Fresh basil leaves for garnishing


Method:

How to make the herbed oil:

• Put all the ingredients in a bowl and whisk them together. Keep aside till required.

How to make the dough:

• Put the yeast, sugar and warm water in a bowl and allow to froth. After 3-4 minutes, the solution would have bubbled up. 
• Now, take flour, salt, oil and the yeast solution in a mixing bowl and mix well. And some more water if needed and knead until you have a soft elastic dough that is just short of sticky.
• Shape into a round and place in a well oiled bowl turning the dough around so it is coated. 
• Cover and let it rise till almost double in volume. This should take about an hour.

How to shape the dough:

• Once the dough has risen, punch it down a little. Then, divide the dough ball into as many focaccias as you plan to make. 

I made three focaccias with this dough, hence divided the dough into 3 equal parts. I shaped each focaccia differently - one square, one oval and one round! You can make it in any shape you like... It alright if it’s an odd shape because Focaccia is really a “rustic” bread! Just have fun :)

• Roll each portion out (or press out) evenly into approximately the thickness of a pizza base.
• Transfer the dough to the greased baking tins. The dough will shrink a little. Use your fingers and push it out a bit making sure it’s evenly thick throughout. Let it rise for 20 minutes. 
• Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it. Generously brush the surface with oil.
• Bake at 170C for about 10 -15 minutes or until it is almost done and is beginning to turn golden brown.
• Take the Focaccia out and turn up the heat of your oven to 180C.

Tomato - Cheese - Basil Focaccia:

• Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange some slices of cheese over the bread, leaving very little space between them. Arrange the tomato slices over this and a little sprinkle the chopped basil over this. The topping should cover most of the surface of the bread.
• Drizzle some more Herbed Oil over the topping and return the bread to the oven. Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven and garnish with fresh basil leaves.

Potato - Rosemary Focaccia:

• Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange some slices of cheese and boiled potatoes over the bread, leaving very little space between them. Sprinkle the chopped rosemary over this. The topping should cover most of the surface of the bread.
• Drizzle some more Herbed Oil over the topping and return the bread to the oven. Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven.

Caramelized Onion - Chilly Focaccia:

• Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange the caramelised onions and sliced chilies over the bread, leaving very little space between them. The topping should cover most of the surface of the bread.
• Drizzle some more Herbed Oil over the topping and return the bread to the oven. Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven.

• Cut the Focaccia into slices and serve while it is still hot.