Whole Wheat Focaccia
What do you do when you realise at night 10 pm that you don’t have bread or idli/dosa batter nor you can again make upma (because we had upma two days ago) for tomorrow’s breakfast?
Got up 6 am and immediately made a bread dough with 200 gm whole wheat flour with some seasonings. Now I can’t make a loaf and give it time to cool and serve breakfast at 8 am, isn’t it? So it was decided to make a simple Focaccia 
made 2 small kutti buns with the remaining dough. Just look at the texture…. Served a healthy breakfast to hubby comprising of few Focaccia pieces, apple slices, nuts and an egg.
Focaccia
From the wiki – Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavored with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.
Ingredients:
- Whole wheat flour 200 gm
- Salt as required
- Sugar 1 tsp
- Instant yeast 1/2 tsp
- Chilli flakes
- Oregano as required
- Onion 1 small
- Capsicum a small piece
- Black olives 5-6
- Olive oil 1.5 tbsp
- Lukewarm water 160 ml or as required
Method:
- Slice the onions, capsicum and olives and keep aside.
- Mix the dry ingredients and make a smooth nonsticky dough using the lukewarm water and oil.
- Knead the dough well using the stretch and fold method for 8-10 minutes till you get a soft smooth elastic dough.
- Place it in a well oiled glass bowl and cover the bowl with a clean cling film and allow it to proof for 30 minutes or more if you have time till the dough doubles in volume.
- Gently punch down the air and knead for a minute or so. Take 300 gm dough and roll it to fit your tin, round or square. I have used an 8 inch round tin.
- Make indentations on it with your knuckles or finger tips and sprinkle the veggies and herbs. Sprinkle few drops of olive oil on top. Keep it aside for 25-30 minutes till it becomes fluffy.
- Bake in a preheated oven at 180 degree celsius for 20-25 minutes. Cool and cut into neat squares and serve.
- You can sprinkle cheese on top during the last 4-5 minutes of baking if you want to.
Notes:
- Those who are struggling with whole wheat loaves, I would humbly suggest you to make such flat breads and gain some confidence. Believe me this looks lovely. A nice wheaty flavour. Just zoom and see the pores and crumb texture. It was absoultely porous and soft.
- You can add cherry tomatoes and other Italian seasonings too as topping.
Can I use WWF n chirorti rava mix
Yes you can
Hi, I don’t have a weighing scale and most of your recipes have the ingredients measured in gms including this one, can you please guide about how to measure the same in cup. i have 250 ml cup.
A 240 ml cup holds around 125-130 gm flour. So add accordingly. Moreover its always better to follow weight measurements.
Thank you 😊 also, can I double the recipe? And use Apa instead of whole wheat flour?
Yes u can double..use apf too
I mean all purpose flour..
Yes u can
That was so quick 😁
My pleasure 🙂
Thank you 😊
Welcome
Hi Pradeepa,
Should we bake with both rods or jus bottom rod?
Both rods on
Thank you for sharing….does the bread shows any difference if we use instant yeast results instead of active dry yeast
I use instant yeast. Not much difference. Instant is always better
Hi Pradeepa, can I use a stand mixer for kneading the dough? If yes, which attachment should I use? And how long should I knead it? (I have a kitchenaid stand mixer)
You can use. I knead with hand. I do not have a stand mixer. So wont be able to guide you properly. You can read other blogs or see videos. Good luck
thanks so much esp for that last bit in the notes!! i am a struggler in bread baking… 🙂
You are most welcome
Can we keep the dough in fridge after first proofing
Yes you can Prerna
How to store the remaining dough? Shud it be left at the room temperature or refrigerated?
Refrigerated
I don’t have instant yeast may I go for dry active yeast
Yes sure. You can.
Good .
Thank you