Focaccia garden recipe

Name: Focaccia garden recipe
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms plain flour; 500 ml lukewarm water; 1 teaspoon salt; 2 teaspoons instant dried yeast; 150 ml oil; 1/2 cup Spring onions; as required cherry tomatoes; Handful coriander leaves; 2 onions; 2-3 carrots; as required Olive; as required Sun-dried tomatoes; 1/2 cup radish capsicum; as required coriander leaves

Ruchira Ramkrishna @cook_23514950

Prep time: 20 minutes (excludes proving/ rising time)
Proving/ rising: 4-5 hours minimum

Allergen info: Gluten
Level: Easy/Moderate

Use nut flour if allergic to all purpose

Prep time: 20 minutes (excludes proving/ rising time)
Proving/ rising: 4-5 hours minimum

Allergen info: Gluten
Level: Easy/Moderate

Use nut flour if allergic to all purpose

Ruchira Ramkrishna @cook_23514950

Prep time: 20 minutes (excludes proving/ rising time)
Proving/ rising: 4-5 hours minimum

Allergen info: Gluten
Level: Easy/Moderate

Use nut flour if allergic to all purpose

Prep time: 20 minutes (excludes proving/ rising time)
Proving/ rising: 4-5 hours minimum

Allergen info: Gluten
Level: Easy/Moderate

Use nut flour if allergic to all purpose

Saved

Ingredients

25-30 minutes

3-4 servings

500 gmsplain flour
500 mllukewarm water
1 teaspoonsalt
2 teaspoonsinstant dried yeast
150 ml oil
1/2 cupSpring onions
as requiredcherry tomatoes
Handful coriander leaves
2 onions
2-3carrots
as requiredOlive
as requiredSun-dried tomatoes
1/2 cupradish capsicum
as requiredcoriander leaves

Saved

Steps

25-30 minutes

1

Take a big bowl. Dissolve the salt in water. Mix the salt water with the flour in a bowl and add the yeast and stir to mix. Let it get activated. It Will take 5 minutes approx (Water should be really warm for best results. Do not make it piping!).
2

In a separate bowl, knead with a dough hook or using hands for 5- 8 minutes. Add the salt yeast mix and continue kneading. It will be a very wet dough. Add water as you go along instead of dunking the whole thing!
3

Line a large, deepish (at least an inch deep) 30x40cm or 12x16inch tray with parchment.
4

Pour half of the olive oil onto the base of the prepared tin and spread to the sides with a brush.
5

Pour the bread dough over the oil in the tray and spread to the sides with a spatula. Brush with remaining oil.
6

Cover with cloth/ plastic wrap and keep it closed airtight. Allow to rise in a warm area for 2-4 hrs minimum till it doubles in size/ rise significantly
7

Preheat oven to 180 C.
8

Using all your fingers, make deep holes in the dough. It may sink the second you touch it, but that's okay. Using a spatula, even it down.
9

Heat a pan, add oil. Add garlic clove to it and sautee on low medium heat for a few mins till it turns golden brown. Avoid browning and burning of garlic. Take it off the heat
10

Can be served with butter, olive oil, veggies, hummus & eaten hot! Can be kept in fridge up to 4 days
11

Meanwhile, make a landscape pattern with the spring onions, coriander, capsicums, onions and tomatoes. You can use the spring onions as flower stems, the coriander as plants and the tomatoes and capsicums as flowers.
12

Bake for 25-30 minutes. Turn off oven and let the bread sit in the heat for 15-20 mins.