“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning
Fresh baked bread at home in India is not some we saw a lot of. Flatbreads like Chapathi, rotis, paratha and many were common but yeasted bread was something we got in bakeries. Bakery breads were simply amazing. Moving to California where there is so much diversity in food and it’s cuisine that my love for food just quadrupled(and more). San Francisco is known for their Sourdough, some of the best I’ve had.
I was fascinated by a good garlic bread, chiabbata, french baguette and my favorite of all FOCACCIA. With so many bakeries and grocery stores carrying freshly baked bread, they made it’s way to my home quite often than my waistline would have liked. The olive oil crusted bread is famously topped with rosemary and onion, crazy good.
Baking my own bread has really allowed me to appreciate the process. Bread baking to me, like for many. is very therapeutic, from the kneading, to letting it double in volume, which I always think is fascinating. If that’s not enough to make you smile, you put it into the oven and see and smell the magic. FRESH BAKED BREAD has nothing against anyone, it’s the best.
This focaccia is unbelievably tasty with it’s crust from the olive oil oil and it needs no spread or accompaniments, it stands proud and accomplished alone. My family of food lovers wait near the oven and sometimes can’t even wait for it to cool down. It’s gone even before it appears on my dining table and we still crave for another piece. SO I’m expecting this to make more appearances in my kitchen.
- All Purpose Flour - 4 cups
- Yeast - 1 packet
- extra virgin olive oil - 3 tbsp
- sugar - 2 tbsp
- Warm water(110degrees) - 1 cup
- Carrot grated thick - ½ cup
- Grapes halved -1/2 cup
- parmesan and pepper to top the focaccia
- Add the yeast in luke warm water for 5-7 minutes. You have to see the bubbles only then the yeast is active.
- In a Stand Mixer, add the flour and salt. Let it mix together for few seconds. Add the oil, and yeast mixture and let it whip. Once the dough has come together, let it mix for another 10 minutes. If you plan on making it by hands, then work the dough until very smooth,around 20 minutes.
- Take it out on a floured surface and knead it a little by hand, coat it with olive oil, put in a bowl, wrap tight and let rise for 11/2 to2 hours or until it's doubled in volume.
- Take it out and punch it down gently. You are ready to roll.
- Oil the pan you want to bake it in and roll the dough to fit the pan to ½ inch in thickness and decorate the top with grapes and thinly grated carrots. Press it gently so everything sticks well. Poke some holes in the dough and cover loosely to rise for another 20 minutes.
- Preheat your oven to 400 degrees.
- After 20 minutes, brush the top of your dough with olive oil.
- Bake at 400 degress for 20-30 minutes in the lower part of your oven.
- Halfway through the baking you can sprinkle some parmesan on top.
- ENJOY with some balsamic and olive oil mix. Serve with some soup.
Kneading is key.
Don't let it rise too much. Make sure it's exact time.
I am itching to make freshly baked yeast bread and now you just tempted me even more
Wow Asha that looks really wonderful. Now I am tempted to make one too 🙂
Dixya,,,just helping with the carb wagon..that’s all:)
Rekha, try it, it’s so good..
Looks very nice. Tempting to eat
A splendid focaccia! Really tempting.
Cheers,
Rosa
The grapes must taste lovely over this focaccia.
When I came to Europe ..I was smitten by fruits and veggies I had never tasted before..esp different berries and asparagus..
Yum yum yum……this is so inviting…
Carrots and grapes together, for me is really new…I have to try this..
Thanks Sush for checking it out.
Ada, just wanted to try something different, it did work out well..
My most enjoyable experience with food was in Turkey, where I had gone on a vacation with my parents. We stayed in this small house converted into a hotel in the main market place of Istanbul. It was a very homely set up, where the owner would make breakfast for us each morning. He would serve croissants (the best I have had till date) which he got from a local bakery baked fresh every day. The croissants would be served with two half slices of tomatoes, 3-4 olives and eggs cooked by the owner whichever way you wanted. I am not a big fan of raw tomatoes except cherry tomatoes but these were so good that I never once complained. I can not even begin to describe how good the croissant was. Just perfect. Turkish food is great and I loved the rice that they serve with their meats but breakfast made by the owner of that place was and still the one of best food experiences I have had.
Coming to your bread. i love focaccia and this looks great. havent baked focaccia in ages. This makes me want to get the flour bag out of the cupboard and start kneading!
Thanks for transporting me straight to Turkey,the beautiful home and Croissants. I want to go stay there now. There’s something about freshly baked goodies, just irresistible. I’m really fond of Turkish food too, especially sumac on everything..
Thanks for your lovely response dear.
btw happy baking Shumaila:)
Love Foccacia in all form. Interesting combi of grapes & carrots. will try.
tc,
Humi
Its awesome and its interesting to note how you have incorporated grapes and carrots on top.
I have to agree that home made bread are always superior to the store bought ones.
You logo is very nice Shiriin…thanks for stopping by.
thanks Nav..
A very interesting focaccia 🙂
It was Kiran!!
Yummy bread!!!
Asha, how many grams or tsp is one packet yeast?