We love Focaccia in all its forms and as I was searching for options with the letter F, I came across this classic Focaccia Caprese. It is flatbread with crispy crust and garlic-y topped with Caprese Salad!
F for Focaccia Caprese
If you have missed the previous posts, here they are...
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
Recipe Source here
For Focaccia -
Warm Water 1 1/2 cups
Sugar 1 tsp
Active Dry Yeast 2 1/4 tsp
Bread Flour 3 1/4 cup
Salt 1 tsp
Olive Oil 1/4 cup
For the Herb Oil -
Olive Oil 1/4 cup
Dried Oregano 1 tsp
Dried Basil 1 tsp
Garlic grated 1 tsp
Crushed Red Pepper as needed
Salt as needed
For the Caprese Topping -
Fresh Mozzarella Cheese slices 8 oz or as needed
Tomato Slices as needed (2 big Roma tomatoes)
Fresh Basil thinly chopped 2 Tbsp (or as needed)
Method Of Preparation -
In a small bowl, add yeast and sugar to about 1/2 cup of warm water and set it aside for the yeast to froth up.
Meanwhile, mix in salt, dried basil, dried oregano, grated garlic and crushed red pepper flakes into the Olive oil to make the Herb oil. Set it aside until further use.
Add the frothy yeast water and mix well and gradually add the remaining water to make a sticky dough. Knead well (I worked on the dough for about 10 min) adding oil as needed.
When the dough is soft and pliable, make a smooth ball and set it aside for fermenting in a well oiled bowl. Also take care to cover the bowl with a cling wrap. I usually place it in the oven with the light on for extra warmth.
After the dough is doubled (90 minutes approximately), divide the dough into 2 portions. Pat each portion onto a parchment lined baking tray into a desired shape and thickness.
Using greased fingers, make dimples in the flattened dough and generously brush the herb oil.
Set it aside for a second rise for about 20 minutes. Meanwhile preheat the oven to 400 °F.
Bake for about 13 minutes or until it is golden brown in color.
[I left it on for 17 minutes and felt the crust was a little too crispy.]
Remove from the oven and arrange the toppings (fresh mozzarella slices, tomato slices and fresh basil. Brush in more herb oil and bake again for 5-6 minutes.
Remove from the oven, slice it and enjoy while it warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Preparation Time 15 minutes + 90 minutes rising time + 25 minutes baking time
Makes 2 breads 8 inches in diameter.