Focaccia Caprese - We Knead To Bake

The first post for Aparna's We Knead To Bake' is this wonderful Focaccia. Though this has been on my 'to-do' list for a long, long time, I never dared to try it.Not sure why but maybe because of my distant relation with yeast. 

But when I started preparing it according to the directions given, it seemed like a very easy recipe! And of course its very easy and I must add that its very delicious and filling too!

I was not really sure if my kids will like this. Lil Angel said it looked lovely and she literally couldn't wait till it came out from the oven! She loved it with the soup I made for the evening. Lil Dude was at first not sure how to eat it. He simply removed the tomato slice from a piece and followed his sister's example!I too loved it with soup and had it for dinner.The whole bread was gone in just an hour!!!



Focaccia is a type of flatbread from Italy, thought to have originated in ancient Greece but now associated with the north eastern part of Italy. Today however, it is a flatbread that is found all over Italy and baked in a variety of ways. While most of us think (at least I do) think of Focaccia as a savoury flatbread, there is also a sweet variation called the Focaccia Veneta ( also called Focaccia Pasquale Veneta , Focaccia Dolce Veneta or the Fugassa Veneta) that is baked in Venetia at Easter time and made with wheat, eggs, butter, sugar and flavours. 

The name Focaccia originates from the ancient Roman “Panis Focacius” which was originally a flatbread that was baked on the hearth.

A lot of people feel that the Focaccia is not much different from the Pizza and even go as far thinking it is a kind of square shaped Pizza! However, the Focaccia is different from the Pizza in more than just shape. Traditionally, Focaccia has the topping ingredients kneaded into the dough while Pizza has it on top of the dough. Traditionally, an Italian Pizza crust is on the thinner side, rarely more than 1/2" thick whereas a Focaccia is at least about 3/4" thick. Focaccia therefore, tends to be “spongier” and softer whereas a Pizza is crisper. A lot of oil into the Focaccia dough after which it is shaped and then more oil is brushed/ drizzled on whereas in a Pizza, oil is not kneaded into the dough and only used on top. Also, Focaccia maybe served warm or cold (at room temperature) but a Pizza is always served hot and never cold.

In the old days, Focaccia rarely had any toppings except oil and herbs (and garlic as well) for flavour though this has changed. Perhaps this is why there is this confusion between the Focaccia and the Pizza! 

Focaccia Caprese is nothing but a basic Focaccia dough topped Caprese style. "Caprese" refers to something that comes from or is in the style of Capri, an island off the Italian coast near Naples. Capri is famous mostly for its villas, grottos and jutting limestone towers, and also for the salad named after it – “Insalata Caprese” whose signature is fresh tomatoes, basil and fresh buffalo mozzarella (Mozzarella di Buffala).

This means that the topping of the Focaccia Caprese is sliced tomatoes, mozzarella and basil, in addition to the usual olive oil and herbs that are typically used in this flatbread.
Though it is fresh mozzarella that is the best in this Focaccia, if one cannot find it like in my case, then one must use whatever one has on hand.

The Focaccia is usually served either as a light snack, can be made into sandwiches or be served with a soup or salad to make a meal.

I  used:
Adapted from : Kitchen Whisperer


Ingredients:

For the Dough:
2 tsp instant yeast
1 1/2 tbsp sugar
3 1/2 cups bread flour*
1 tsp salt
1/4 cup oil (preferably olive oil)
1 to 1 1/2 cups warm water
A little more olive oil for brushing dough

For the Topping:
4-5 larg-ish tomatoes, sliced thin
1 6-7” round piece of fresh buffalo mozzarella, cut into 1/4” slices**
1/2 cup fresh basil leaves, cut into thin strips

For the Herbed Oil:
1/4 cup olive oil
1 tsp dried oregano
1 tsp dried basil
1/4 to 1/2 tsp red chilli flakes
1/2 tsp finely minced garlic/ paste
Salt to taste

Fresh basil leaves for garnishing


Method:

First make the herbed oil

Put all the ingredients in a bowl and whisk them together. Keep aside till required.




For the dough...

The dough can be mixed and kneaded by hand or machine. Put the yeast, sugar flour, salt and oil in the bowl of the processor and pulse a couple of times to mix well. Then add 1 cup of warm water (and as much more as you need) and knead until you have a soft elastic dough that is just short of sticky.

Remove the dough from the processor bowl, shape into a round and place in a well oiled bowl turning the dough around so it is coated. Cover and let it rise till almost double in volume. This should take about an hour.




 Roll out (or press out) evenly into approximately 5” by 7”. It alright if it’s an odd shape because Focaccia is really a “rustic” bread.

Transfer the dough to the baking tins. The dough will shrink a little. Use your fingers and push it out a bit making sure it’s evenly thick throughout. Let it rise for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced “dimples” in it. Generously brush the surface with oil.

Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown. Take the Focaccia out and turn up the heat of your oven to 230C (450F).




Lightly drizzle some of the Herbed Oil over the Focaccia and then evenly arrange some slices of mozzarella over the bread, leaving very little space between them. Arrange the tomato slices over this and a little sprinkle the chopped basil over this. The topping should cover most of the surface of the bread.

Drizzle some more Herbed Oil over the topping and return the bread to the oven. Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven and garnish with fresh basil leaves





Cut the Focaccia into slices and serve while it is still hot. This recipe should serve 4 if served alone or 6 if served with a side.




Note:
Bon Appetit...

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