EGGLESS WHOLE WHEAT FOCACCIA BREAD

An italian flat bread almost similar to pizza bread just slightly more leavened than the pizza.

RECIPE

INGREDIENTS

For one  8-inch round bread

  • 2 cups whole wheat flour (atta)
  • 1 cups water
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon dry active yeast (I used Blue Bird brand dry yeast)
  • 1 teaspoon salt. 1/2 teaspoon if using instant yeast

FOR HERBED OIL

  • 2 tablespoon olive oil
  • 1 teaspoon Dried/ fresh Basi or mixed herbs
  • 1/4 teaspoon chilly flakes.

METHOD

  1. Warm 1 cup water and add to a bowl. To this add sugar and yeast to it. stir well and cover the bowl. Leave aside for 10 minutes for proofing of yeast.
  2. *** Water should be warm and not hot otherwise yeast would not proof.
  3.  In the mean time, in a large mixing bowl take flour, salt and olive oil. Mix everything well.
  4. After 10 minutes, make a well in the centre of the flour and add the yeast water and mix with a wooden spoon. 
  5. On a flour dusted surface knead this for about 8-9 minutes until the dough becomes soft and elastic.
  6. Keep this dough in a greased bowl to leaven for about 2 hours. Cover the dough with a moist cloth to avoid drying of the surface.
  7. Once the dough doubles in volume, knead again on a flour dusted surface for a good 3-4 minutes. 
  8. Now in a greased pan flatten the dough and make indentation by poking your finger, approximately half inch apart.
  9. To make herbed oil, heat olive oil. To this add herb of choice and chilly flakes. keep aside for 30 minutes.
  10. Pour half of the herbed oil, cover the bread pan with a lid and leave for another 30minutes.
  11. Meanwhile preheat the oven at 180C for 20 minutes.
  12. Before putting in oven add the remaining herbed oil. Bake the bread for about 20-25 minutes at 200C. Or till the surface turns golden brown.
  13. Once baked remove the bread from the pan and allow it to cool on wired rack. Cut and serve with soup or at teatime.
  14. *You can top this with sliced onions, olives and capsicum before baking.

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