Indo-style Focaccia

Ingredients

In the original Italian recipe, Focaccia is typically seasoned with herbs like rosemary and thyme. However, in the Indo-style adaptation, we incorporate a blend of Indian spices such as cumin, turmeric, and chili powder to infuse the bread with a vibrant and aromatic flavor. We alse have the original recipe for Focaccia, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp turmeric powder 1 tsp turmeric powder
• ½ tsp chili powder ½ tsp chili powder
• 4 tbsp olive oil 4 tbsp olive oil
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 green chilies, sliced 2 green chilies, sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cumin powder, turmeric powder, and chili powder.
2. 2.
   Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Press the dough evenly into the sheet.
7. 7.
   Arrange the sliced onions and green chilies on top of the dough, pressing them gently into the surface.
8. 8.
   Drizzle the dough with olive oil and sprinkle with salt.
9. 9.
   Bake in the preheated oven for 20-25 minutes or until golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro leaves.
11. 11.
    Slice and serve warm.

Treat your ingredients with care...

• Cumin powder — Toast the cumin seeds in a dry pan until fragrant, then grind them into a powder for maximum flavor.
• Turmeric powder — Use a good quality turmeric powder to ensure vibrant color and taste.
• Green chilies — Adjust the amount of green chilies according to your spice preference.
• Olive oil — Extra virgin olive oil adds a rich flavor to the bread, but regular olive oil can be used as well.
• Fresh cilantro leaves — Wash and pat dry the cilantro leaves before garnishing the focaccia.

Tips & Tricks

• For a softer texture, brush the baked focaccia with olive oil immediately after removing it from the oven.
• Experiment with different toppings such as grated cheese, sliced tomatoes, or roasted garlic for added flavor.
• Serve the Indo-style focaccia with chutneys or dips like mint chutney or tamarind chutney for a complete Indo experience.
• Leftover focaccia can be toasted and used as a base for sandwiches or paninis.
• If you prefer a spicier version, sprinkle some red chili flakes on top of the dough before baking.

Serving advice

Serve the Indo-style Focaccia warm as an appetizer or as a side dish with your favorite Indo meals. It pairs well with curries, lentil dishes, and grilled meats.

Presentation advice

To enhance the presentation, sprinkle some additional cumin powder and fresh cilantro leaves on top of the baked focaccia. Cut it into squares or wedges for easy serving.