Focaccia is a style of bread made popular in Italy, and spreading around the world wherever Italian settlers and traders have formed communities. The bread is relatively flat, usually quite plain inside, but topped with olive oil and herbs, and occasionally with sliced olives on top. A range of varieties of focaccia exist, and in the 21st century new varieties have been created due to the versatility of the basic recipe.focaccia is slightly different in that the loaf does rise slightly so is not a traditional unleavened bread, and the focaccia recipe is mostly unknown in the Middle East, yet has a history of being prepared in Turkey, Greece, Italy, France, and Spain.Focaccia is no longer strictly the preseve of Italian communities, nowadays it can be found in almost all bakeries and supermarkets. With a wide variety of seasonings, focaccia bread makes a very tasty sandwich bread, and is frequently served with cheese fillings.I have already prepared
Olive Basil Focaccia and
Onion Focaccia and here comes my another focaccia bread with chopped mushrooms and grated emmental cheese..
3cups All purpose flour
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
1 +1/4cup Warm water
5tbsp Olive Oil (shaping,greasing)
15nos Button mushrooms (chopped)
1/2cup Cheese (grated)
Mix the sugar, salt n yeast in luke warm water n let them sit for 5 minutes.. meanwhile take the all purpose flour in a mixing bowl n add the foaming yeast, mix everything well, its will be stickly at this point, transfer them to lightly floured surface n knead for a while until they turn soft dough..
Coat a deep bowl with olive oil n place the soft dough also brush with more oil, cover it n let it rise for 1 hour in a warm place..After an hour it will almost doubled the size...Grease few drops of oil to the baking pan n press the dough to flatten them, springle the chopped mushrooms over the dough and let them sit again for 1 hour..
The dough will again rise n double in sizen now springle the grated cheese over the dough....Preheat the oven to 475F, place the baking pan in middle rack n bake for 20 minutes r else until the dough turns slightly brown..
Serve them with cream cheese, salads etc...Excellent for dinner r breakfast sandwich...Am sending this focaccia to Susan's
Yeast Spotting...
:.