Skip to main content

Focaccia bread (in a cast iron skillet)

Since the time I have got the cast iron skillet, i have been wanting to do anything and everything in it. This was going to be my first time baking in it, and boy it did not disappoint! Turns out, the cast iron skillet is perfect for baking because of the even heat distribution and it's natural non-stick property. I have made breads before (check out another mouth watering recipe - Cheesy Garlicy rolls )  and had tried Focaccia in a regular oven tray too. So if you do not have a cast iron skillet, worry not. Follow the same recipe in your favorite baking dish. Roll your sleeves, let's get started.

Ingredients:
For  the bread -
  • 1 cup all purpose flour (maida)
  • 1 cup wheat flour
  • 1 cup water
  • 1 tsp active dry yeast
  • 1/2 tsp sugar
  • 1 tsp honey
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
For the toppings -
butter, olives, red pepper cut into pieces, garlic (5-6 big cloves), Italian seasoning, mozarella/parmesan cheese (optional)

Recipe:
  • Warm the water. As is the case always when baking breads, the water should not be too hot or too cold. Around 45-50 deg Celsius is good.
  • Add the honey and sugar.  Stir. Add the yeast.
  • Wait around 10 minutes, The water will turn murky. This means the yeast is now active. If this does not happen it probably means the yeast has gone stale or the water was not warm enough to activate the yeast.
  • Mix the 2 flours and salt.
  • Add the garlic powder and seasoning.
  • Add the yeast mixture.
  • Add half of the oil. Mix with a spatula.
  • The dough will be quite sticky at this time. Dust the counter top with flour  and scrape the dough onto it. Using both hands start kneading the dough. Add flour and remaining oil as required while kneading to give a smooth ball (takes about 7 to 8 minutes).
  • Grease a bowl with the oil and keep covered for around one hour or till it doubles.
  • Meanwhile take butter in a pan and on low heat roast the garlic till it becomes golden brown. Add the red pepper and saute some more. Add some salt (if using unsalted butter)
  • Remove the dough from bowl. Knead again (with flour if required).
  • Grease the skillet and spread the dough evenly in it.
  • Cover again and let it rise to double (another hour)
  • Poke lightly all over the top to make the indents that focaccia bread is known for.
  • Preheat oven to 200 deg C
  • Lay the roasted toppings and olives evenly on the dough. Sprinkle some Italian seasoning. Optionally spread some cheese - a little cheese never hurt anyone.
  • Bake in oven on 200 deg C for approx 25-30 minutes (the top will be medium brown color)
  • Remove carefully with oven mittens - remember the handles of the iron skillet will be very hot. 
  • Once it has colled a bit, remove onto a plate. Cut and serve.
  • Enjoy with pesto sauce or a mixture of olive oil and pepper. Or just go simple and enjoy it as is.



Comments

Post a Comment

Popular posts from this blog

Malai sandwich

There are some sweets that look very royal, very fancy; yet when you start making them, you realize how easy they are to make. Malai sandwich is one such. Time and patience, are however, essential here. Malai sandwich is not quick to make, but that's only because it involves a lot of sitting time. Ideally the rasgullas should be made a day in advance so that they have soaked in the syrup and have become sufficiently sweet. Making the malai sandwich is a three step process - 1. making the paneer 2. making the rasgullas 3. making the sandwich The problem in my house is that my kids will want a bite or more after every single step. So by the end of the second step half of it is gone already. In fact there have been times when we have never reached the malai sandwich stage ;)  When you do though, it's worth the wait! So let's get started. Ingredients: For the rasgullas: 2 litre milk (I generally use 1 ltr full cream milk and 1 ltr low fat; all low fat is ok ...
2 comments
Read more

Cheesy garlicy pull apart bread rolls

There is something magical about the combination of garlic and cheese that makes these rolls irresistible. If you have made bread before, these rolls will take your bread making experience to the next level. Even if you haven't, tell me the cheese and garlic in the photo below don't make you want to start! :) Believe me, there is nothing more therapeutic than baking your own bread! Here's what you will need. Ingredients: 2 cups all purpose flour (maida) 2 cups wheat flour 1 and 3/4th cup water. 3 tsp active dry yeast 2 and 1/2 tbsp sugar 2 tsp salt 2 and 1/2 tbsp olive oil For the filling - 1/2 cup butter (room temperature) 4-6 cloves of garlic, minced. coriander chopped 1/4th cup shredded mozzarella cheese. Italian seasoning Recipe: 1. Warm the water. If you have not made bread before you need to know that it is extremely important that the water be warm - neither hot, nor cold. 2. Add the sugar and mix well. 3. Add the yeast to the water and let...
Post a Comment
Read more

Home made butter/makkhan/loni

If there's one thing that goes best with a paratha  or thalipeeth it would be the white homemade butter. Of course when you live outside India, it becomes impossible to get it or make it (since we normally don't boil the milk or separate the cream and save it to make butter).  But there's a way.  And it's pretty straight forward. All you need is a hand mixer and plenty of strength in your arms (as it can take a while). Ingredients: As far as ingredients go, you need just one and that's Whipping cream. I bought a 1 L whipping cream tetra pack. Recipe: As far the recipe goes, again there's just one thing to do. churn, churn and churn. It may be easier if you have a standing automatic churner. I didn't so I had to hold on to the hand mixer and keep churning for about 40 mins.. Here is a picture of how it looks at each step and a little description explaining how it should feel like. 1. The whipping cream is milky. Keep churning. 2. Soft peak...
Post a Comment
Read more