BM# 51 -- Baking Marathon: Day 2
Bake of the Day: Breads -- No Fuss Focaccia
After yesterday's Easy Sandwich bread, today is an equally easy and no-fuss focaccia recipe. I already posted a focaccia recipe, but that one has an overnight biga and involves quite a bit of folding and mixing. This quick focaccia takes less than 2 hours from start to finish and has almost similar soft texture and aroma of garlic and herbs.
So now, I don't have to wait for hours to make chewy, delicious focaccia. Start the process in the evening and you will have fresh bread right out of the oven for dinner.
It tastes great when eaten warm, but if you have the patience to wait for it cool down, then a tomato-mozzarella sandwich is a great way to eat this focaccia.
Recipe from King Arthur Flour:
Bake of the Day: Breads -- No Fuss Focaccia
After yesterday's Easy Sandwich bread, today is an equally easy and no-fuss focaccia recipe. I already posted a focaccia recipe, but that one has an overnight biga and involves quite a bit of folding and mixing. This quick focaccia takes less than 2 hours from start to finish and has almost similar soft texture and aroma of garlic and herbs.
Ingredients:
All purpose flour - 1cup
Whole wheat flour - 1cup
Semolina/ Fine sooji - 1cup
Instant Yeast - 1tbsp
Warm Water - 1½cups
Whole wheat flour - 1cup
Semolina/ Fine sooji - 1cup
Instant Yeast - 1tbsp
Warm Water - 1½cups
Salt - 1tsp
Garlic flavored Olive oil (or use herb infused olive oil) - 3tbsp, plus more for drizzling in the pan
Pizza dough flavor - 4tsp
Vermont Cheese powder - ¼cup
Garlic flavored Olive oil (or use herb infused olive oil) - 3tbsp, plus more for drizzling in the pan
Pizza dough flavor - 4tsp
Vermont Cheese powder - ¼cup
Pizza Seasoning - as needed
Method:
- Lightly grease a 9"x13" pan, and drizzle 1~2tbsp gralic oil into the bottom.
- Combine all the ingredients except for the pizza seasoning and beat at high speed with a mixer for 60 seconds.
- Scoop the sticky batter into the prepared pan, cover the pan, and let the dough rise at room temperature for 60 minutes, until it becomes puffy.
- While the dough is rising, preheat the oven to 375°F.
- Gently poke the dough all over with the index finger. Drizzle lightly with the garlic oil and sprinkle with pizza seasoning.
- Bake the bread until it's golden brown, 25~30 minutes. Remove it from the oven, wait 5 minutes, turn it out of the pan onto a wire rack. Serve warm or at room temperature.
That is an easy one.. Thanks for the great explanation..
ReplyDeleteBy the way I am searching for the oil can similar to one u have.. Looks nice.. Where did u buy that??
KAF recipes are so good! Quick sandwich base when in a bind. I can just imagine the taste with the tomato and mozzarella .
ReplyDeletesooji in a focaccia is unimaginable.. Guess we will need to run a second baking BM wth all our bookmarks :-)) well done !
ReplyDeleteWow looks awesome Pavani..Do you think regular all purpose flour will work?..I don't have whole wheat flour..and plus how do I substitute Pizza dough flavor & Vermont Cheese powder?
ReplyDeleteI love to nibble it right away as such, but that tomata-mozzarella sandwich sounds yum with this delicious foccacia!!
ReplyDeletePavani, looking at the size it has inflated to , i think you made this batch using smaller quantities but the profile and the crumb and air trapped within the dough also tells me how beautifully this bread must have felt and tasted,
ReplyDeleteI wanted to try foccacia for first week under flat breads but couldn't make it will try to make for last week... looks too good.
ReplyDeleteIt looks wonderful and I have to try it soon. I remember seeing it at AKF website but the addition of suji sounds interesting.
ReplyDeleteI like simple recipes and the idea that it can be done in less than 2 hours is tempting me and I will come back to try this amazing bread. Fantastic bread Pavani.
ReplyDeleteI am all in for quick and easy breads. Bookmarking the recipe.
ReplyDeleteWow this is an interesting recipe. Bookmarking this :-)
ReplyDeletebeautiful clicks and such a lovely texture!!!
ReplyDeleteSounds awesome, am gonna make some soon.. No fuss foccacia rocks Pavani..
ReplyDeleteThe focaccia looks so spongy Pavani! For that sandwich i'd ensure that they are a few Pieces left over!
ReplyDeleteNo fuss focaccia sounds interesting, must be a flavorful bread..keep rocking,looking forward to your innovative recipes..
ReplyDeleteOh my, look at those awesome cubes of foccacia!! So inviting dear..
ReplyDeleteAmazing clicks Pavani. Even I am planning to make a focaccia and your version looks great...
ReplyDeleteThe focaccia looks so good Pavani .I am bookmarking this to try.
ReplyDeleteWow! the tomato- mozzarella sandwich is tempting me. have been eyeing this pizza dough flavor enhancer. Should try this soon.
ReplyDeleteLovely recipe for Focaccia! I have never tried it with the pizza dough flavor enhancer. Should try it next time :)
ReplyDeletePavani at this rate I will be duplicating all your bakes! I love the foccacia. And the idea of sandwich is awesome.
ReplyDelete