Let’s start preparing the dough first.
Take the flours in a wide bowl.
Add salt, baking powder, baking soda.
Add garlic powder.
Add red chilli flakes to the flour.

Make a well in the centre and add 2 tablespoons olive oil.
Mix all the ingredients to form a crumble.
Add water gradually to the flour and start kneading to a smooth elastic dough.

Knead until smooth consistency reached.
Grease the bowl with another tablespoon olive oil. Brush oil on the dough. Cover and rest the dough for 20 minutes.

Preheat cooker for 15 minutes in high.
Meantime, Heat sesame oil in a pan.
Add the crushed garlic.
Add the crushed ginger. Sauté until colour changes and aroma is released.

Add the green chillies. Sauté in oil.
Add the finely chopped onion and sauté until light brown.
Add the tomatoes and sauté until tomatoes are mushy and invisible.

Add the minced meat. Fry in high heat until meat turns colour.
Reduce the flame. Add the dry powders one by one. Save salt for the last.
Add 1/2 cup water. Mix. Cover and cook meat until done.
Add salt finally.

See that the filling should be semi dry. Not pouring nor too dry consistency.
Meat filling is ready.
Cool the filling.

Coming to the dough, transfer the elastic dough to the parchment paper lined baking tray.
Sprinkle olive oil so that pressing and shaping the dough to rectangle / round/ oval becomes easy.
A rough shaping is also fine without any gap.

Stretch dough to 1/2 inch thickness bread.
Brush butter on the surface and sides of the bread dough.
Now top up the bread with the prepared meat filling.

Level and spread throughout the surface leaving the ends.
Sprinkle dried thyme and dried rosemary.
Place the bread inside a preheated cooker. Cover and bake for 20 minutes or until bread turns golden light brown.

Once baked, take the Chilli Tango Meat Focaccia out.

Delicious Focaccia is ready.