Nutty Focaccia bread

Name: Nutty Focaccia bread
Total time: 7200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups Whole wheat flour -; 1 tbsp Salt; 2 tbsp Oil -; 1 1/2 tsp Yeast (dry) -; 2 tbsp Sugar -; 11/4 cup Water - (warm); 9 piece Other ingredients - Walnut -; 1 Tomato- cut into slices; 4 Mushroom - cut into slices and saute it in butter; 1 Onion - medium sliced; 3 Coriander - stems with leaves

Kalpana Rai @cook_26263526

Ghaziabad

Focaccia is an Italian flat bread.Inthis recipe I have used whole wheat flour,walnuts and vegetables.So it is very nutritious and had a crunch of walnut.#walnuttwists

Kalpana Rai @cook_26263526

Ghaziabad

Focaccia is an Italian flat bread.Inthis recipe I have used whole wheat flour,walnuts and vegetables.So it is very nutritious and had a crunch of walnut.#walnuttwists

Saved

Ingredients

2 1/2 hours

4 people

For the dough -
2 cupsWhole wheat flour -
1 tbsp Salt
2 tbsp Oil -
1 1/2 tsp Yeast (dry) -
2 tbsp Sugar -
11/4 cupWater - (warm)
9 pieceOther ingredients - Walnut -
1Tomato- cut into slices
4Mushroom - cut into slices and saute it in butter
1Onion - medium sliced
3Coriander - stems with leaves

Saved

Steps

2 1/2 hours

1

Mix 1/2 cup warm water and sugar.Then add Yeast into it.Let it rest for 15 min.for blooming.
2

Sieve flour,add salt and oil.Now add bloomed Yeast mixture,make a soft dough.Add warm water as required.
3

Knead the dough for 5 to 7 min.Sprinkle some oil in a bowl and keep the dough in it.Cover it with cling wrap. Keep the bowl in a warm place.
4

After 1 hour or when the dough becomes double in size,punch it and knead it for a minute.Dust some flour and spread the dough.
5

Transfer it in a greased baking tin carefully.Again leave it for 50 min.
6

Preheat the oven at 200 degree.
7

After 50 min.decorate all the vegetables and walnuts over it.
8

Bake it for 30 min.at 200 degree.
9

Your delicious Focaccia bread is ready to serve.

Saved

Cooksnaps

Saved

Kalpana Rai @cook_26263526

on May 26, 2021 12:55

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.