Whole Wheat Focaccia Bread

Name: Whole Wheat Focaccia Bread
Total time: 1200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 1/2 cup whole wheat flour; 1 tablespoon milk powder; 1/2 teaspoon active yeast; to taste Salt; 1/2 teaspoon chilli flakes; 1/4 cup chopped mint leaves; 3/4 cup water and milk mixture (lukewarm); 1 teaspoon unrefined sugar; 1 teaspoon oil; 2-3 tablespoon chopped mint leaves; 2-3 teaspoon melted butter; 2 teaspoon mixed herbs; 1 teaspoon crushed garlic; 1 onion thinly sliced

PV Iyer @pviyer79

Nagpur

#goldenapron3 #week17
Puzzle [herbs] mint leaves and mixed herbs
Entry1

PV Iyer @pviyer79

Nagpur

#goldenapron3 #week17
Puzzle [herbs] mint leaves and mixed herbs
Entry1

Saved

Ingredients

20 minutes

5 servings

Focaccia bread
1 1/2 cupwhole wheat flour
1 tablespoonmilk powder
1/2 teaspoonactive yeast
to tasteSalt
1/2 teaspoonchilli flakes
1/4 cupchopped mint leaves
3/4 cupwater and milk mixture (lukewarm)
1 teaspoonunrefined sugar
1 teaspoonoil
Toppings
2-3 tablespoonchopped mint leaves
2-3 teaspoonmelted butter
2 teaspoonmixed herbs
1 teaspooncrushed garlic
1onion thinly sliced

Saved

Steps

20 minutes

1

Mix unrefined sugar and yeast with lukewarm water and milk mixture. Let sit for 10 minutes and use once frothy.
2

Mix flour, salt and milk powder.
3

Wash fresh mint leaves.
4

In flour mixture also add chopped mint leaves and chilli flakes. Prepare a soft dough by adding yeast mixture and water as needed. Cover with a kitchen towel for 1/2 to 1 hour.
5

After the dough has doubled(mine did in 45 minutes)
6

Knead for 30 seconds on the counter. Roll the dough and shape it as per the baking tray.
7

Butter an 8 by 4.5 inch tray. Roll the dough and spread on the tray. Press dimples with fingers on the dough.
8

In a bowl prepare topping by mixing sliced onions, chopped mint leaves, melted butter mixed herbs and crushed garlic.
9

Spread it over the dough as evenly as possible. Bake in preheated oven for 20 minutes @200°C.
10

Cool for 5-7 minutes. Slice and serve warm for best taste.