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Take 1/2 cup lukewarm water, add 1.5 tsp Active Instant Yeast and add 1.5 tbsp sugar Keep aside and wait for bubbles to pop.
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In a bowl, take 2 cups of Maida (Plain Flour). Add 1/4th cup Suji / Semolina. Add some salt per taste (Do not add salt into yeast directly)
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Add 2 tbs olive oil Once the yeast is activated, add it to dry ingredients and mix well( can add another 1/2 cup water gradually if you need) Leave the dough for resting for 30-60 min and Cover the bowl.
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Add 1/2 tbsp oil so that dough doesn’t get stuck in your hand. Gather the dough again, and dust some maida on the work surface.
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In the oven, we will use 1/4th dough. Grease the pan and apply parchment paper, place dough inside the pan. Again give the dough to rest for 30 minutes and cover the pan with a cloth for 30 minutes.
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Mix 1/4th cup water and add 1 tbs oil and make holes with fingers in the pan with the dough.
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Drizzle oil and water mixture and sprinkle finely chopped garlic, fried onions, cherry tomatoes, chopped onions & coriander leaves, chilli flakes and salt. Press the toppings in so that they stick nicely.
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Drizzle oil and water again In the oven baking time is 180 degrees – 10 min preheat, baking time 12 min. Along with the baking tray, keep a few ice cubes in a separate bowl. Immediately apply an oil brush on top after taking it out from the oven
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Check by pressing on top if cooked it will bounce back, apply oil on top immediately.
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Once it cools down de-mould from the pan, loosen up the sides with a knife and de-mould the focaccia.
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Enjoy Focaccia with Olive oil and Balsamic Vinegar mix dip