The main reason I started blogging one fine afternoon when I was feeling utterly unproductive and useless, was I thought I had enough free time on hand. And now when I have actually put up my own blog, there are almost a dozen of archives sitting in my drafts folder waiting to be told about and published. I am simply not finding enough time to sit and write or read blogs and get inspired. I am waiting for a day when I can go through scrumptiously delicious recipes on my laptop for hours while sipping a hot cup of tea without having to worry about a limited time frame in which I have to write what I have in my thoughts. Ah, the dreams.
Ok let’s for now head to some super flavorful focaccia bread. I have come to know this bread can be enjoyed just with any toppings unlike the garlic bread, which has been my ultimate favorite all the while till I crossed paths with focaccia one evening when husband and I were being tourist guides to husband’s school friend who came from India. We pulled apart a bread alongwith some penne and lasagna overlooking the Burj Khalifa and fell in love at first bite. You see, being a guide in your own city has it’s own perks. You get to undiscover places you never knew existed. When I tell you about discovering the places, I meant to talk about the small Italian open cafe surrounded by a couple of tables and chairs with a view so mesmerising, especially during the winters. And not about ever so famous Burj Khalifa!
I often hear stories about how people have overcome their fear of cooking with yeast. I have seen my mom working with yeast when I was little, baking some breads at home. So yeast is really like my family member. It has been in my house since I can remember. And when I started baking breads, I had no hiccups with activating yeast. It just needs water at perfect temperature and something to feed upon to get activated.
Most prefer focaccia bread with less toppings. But I care alot about toppings on my focaccia bread. I like my bread to be super flavorful. Reduce on the toppings if you think differently. I mostly rely on Jamie Oliver’s recipe for focaccia base, because it is fool proof and everytime I try this recipe, my bread comes out soft and chewy in the inside with crunchy base which crackles inside the mouth with every bite! If you are new to baking bread, this is a great and easy recipe to start with. While the base recipe is Jamie Oliver’s, toppings are an innovation in my kitchen. Like any bread, focaccia too needs time and patience for fermenting. The olive oil gives a nice texture and onions, garlic and zaatar releases out supreme taste. I mainly used zaatar to create fusion of Middle-Eastern and Italian, and boy, it was heavenly if I may say so! It was devoured, still hot with my light cream pasta. This focaccia bread dough is prepared ina food processor, but you can even knead it with your hands.
Recipe for Caramalized Onions, Garlic and Zaatar Focaccia.
Caramalized Onions, Garlic and Zaatar Focaccia Bread
- Servings: 4
- Time: 2 hours
- Difficulty: Medium
Ingredients :
- All purpose flour – 2 cups
- Extra virgin olive oil – 1/4 cup
- Sugar – 1tbsp
- Yeast – 1 1/2 tbsp
- Water – 1/2 cup, warm
- Zaatar – 2 tbsp
- Garlic – 4 cloves, sliced
- Salt – 1 tsp
- Ground Black pepper – for sprinkling
- Cheese – 2 tbsp
Caramalised Onion Toppings -
- Onions – 2 large, thinly sliced
- Butter – 1 tbsp
- Olive oil – 1 tsp
- Zaatar - 1tsp
- Salt – to taste
- Pepper – to taste
Method :
In a small bowl add warm water and 1/2 tbsp sugar. Sprinkle yeast on top and let it sit for a few minutes to activate. In a food processor, add the flour, remaining sugar and salt. Pulse for everything to mix. Add in oil and mix it again on a medium speed. While the processor is still running, add yeast mixture in running stream until it is combined. Mix until the dough is soft. Tip the dough onto the floured surface and knead with your hands for over a few times till the dough has some elasticity. Place the dough ball into the greased bowl, cover it with a cling film and let it rise in a warm place for about an hour. In the meantime, prepare onion toppings. In a wok, heat oil and butter together. Add onions, salt, pepper and zaatar and let the onions cook till it caramalizes. Allow it to cool. Line the baking pan with parchment paper, or grease it with oil. Stretch down the dough onto the baking pan pushing to the corners about 1/2 inch thick. Make dimples on the dough with your fingers and drizzle some olive oil, pepper, sliced garlic and zaatar on top. Cover the pan with cling film and let it proof for another hour. Preheat you oven to 180 Degrees Celcius. Uncover the dough and scatter caramalized onions all over the top of the dough. Sprinkle some cheese and bake in a pre-heated oven for about 30 minutes on the bottom rack or till the top starts to turn golden brown. Flip onto the cutting surface and remove the parchment paper. Slice and serve.
