Stuffed Focaccia

Made a stuffed focaccia once again after a long gap. Made of 50:50 whole wheat flour and maida, stuffed as well as topped with lot of veggies and Italian seasonings, perfect for an evening snack or as an accompaniment with pasta or pizza or with a bowl of hot soup.

Ingredients:

• Whole wheat flour 1 cup (125 gm)
• Maida 1 cup (125gm)
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Oilive oil 3 tbsp
• Salt as required
• Milk water 50:50 ratio 1 cup (240 ml) minus 1-2 tbsp
• Onion 1 small
• Garlic 3-4 cloves
• Chilli flakes 1tsp
• Capsicum half
• Olives ( green and black) 5-6 each
• Tomato 1 small
• Oregano and parsley 1-2 tsp
• Grated cheese 1-2 tbsp

Method:

To make herb infused oil:

• Warm some olive oil and add chopped garlic, chilli flakes, oregano, parsley, salt and simmer for few minutes. Your herb infused oil is ready.

To make the topping:

• Finely slice the onions, tomato and capsicum. Chop the olives into rings and keep aside.
• Lightly saute the onion slices, tomato and capsicum with little salt.

To make the dough:

• Mix all the dry ingredients and add the milk water mixture and combine.
• Knead the dough for 10-12 minutes using 1 to 1 1/2 tbsp olive oil into a smooth non sticky elastic dough.
• Keep aside for an hour in a well oiled bowl. Cover the bowl with a cling wrap or a clean kitchen towel. Once the dough is almost double, gently punch the dough and knead again for 2 minutes.
• Divide the rough into 2 halves ( mine was around 230 gm each ).
• Roll into the size of your pan (round or square) and spread it on the greased pan and add half of each of the toppings, herb infused olive oil and cheese.
• Roll the remaining dough into same size and spread it over the first layer and seal the edges well.
• Make small indentations with your finger tips or knuckles on the top and again sprinkle the remaining toppings and oil.
• Keep aside for 25-30 min and bake at 180 degree celsius in a preheated oven for 20-22 minutes.
• Sprinkle cheese on top and bake at 200 degree celsius for 5 minutes or till you get a nice crust on the top.
• Remove from the oven and slowly remove it from the pan and allow it to cool on a wire rack. Do not leave it unattended in the cake pan for long, as this will make the base soggy because of moisture retention.
• Enjoy it warm with a dip of your choice or a bowl of hot soup and simply gorge on it with pasta or pizza 🙂