Foccacia Caprese

We at 'We Knead to Bake' have completed a year of baking amazing yeasted goodies together and have now entered another year where we are joined by some more members. I have missed on two bakes and plan to catch up on them very soon. 

The bake for this month was chosen by popular demand and after baking and devouring it, has become one of my favourite ones. I plan to make this again and also experiment with the toppings. 

Foccacia Caprese is basically a flatbread where the toppings are Caprese style where fresh tomatoes, basil and fresh buffalo mozzarella is used. 

Since buffalo mozzarella is not easy to get here, we have substituted it with the one we get readily in the markets. 

The Foccacia came out super soft and yummy and was over in no time. I had baked this for tea time and had to hide 2 slices for Vishal as me and Vaanya were all over it. 

The best compliment was from Vaanya when she in her toddler pronunciation exclaimed that the thing was 'Nummy Nummy' and 'So Taesty'. 

Here is Vaanya enjoying the Foccacia with her winsome facial expressions.

This is a super easy recipe where all you need to do is put all the ingredients in a bowl and mix them and then top with the easily and readily available toppings.

It resembles a pizza in appearance but the dough is pretty thick giving it a bready texture. 

Eaten best as it is, this Foccacia can be also paired with soup or salad. 

Recipe source : Kitchen Whisperer and adapted by Aparna

Ingredients : I reduced the recipe to 1/4 to get a 6 1/2"x4 1/2" oval Foccacia which serves 2 

Dough:

• 1/2 tsp instant yeast
• 1/2 tbsp sugar
• 3/4 cup all purpose flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/4 cup warm water 

Topping:

• 4 slices of a tomato
• Mozarella cheese in 1/4" slices
• 4-5 basil leaves, chopped

Herb Oil:

• 1 tbsp olive oil
• 1/4 tsp dried oregano
• 1/4 tsp dries basil
• a pinch of red chilli flakes
• 2 garlic pods, finely chopped
• salt to taste

Procedure :

Herb Oil : 

Mix all in a small bowl and keep aside.

Dough : 

Take a large bowl and put flour, salt, sugar, yeast and oil. Mix well. 

Add warm water, little by little, and knead till you get a smooth dough.

Shape into a ball and place in a well oiled bowl, turning to coat all sides. 

Cover with a damp muslin cloth and allow to double in size in a warm place for an hour. 

(I place in my microwave oven and keep the light on)
Spread the dough to fit the lined oval baking tray.

Instead you may make a rough oval/round shape and place on a lined baking tray.

Allow to rise for 20 mins.

Lightly oil your fingers and make dimples on the dough.

Brush generously with olive oil.

Preheat oven to 210 degree Celsius.

Bake the bread for 18-20 mins.

Take the bread out and increase heat of the oven to 230 degree Celsius.

Drizzle half of the herb oil on the bread and arrange slices of mozzarella cheese on it. Top with tomato slices and sprinkle chopped basil leaves.

Drizzle the remaining herb oil.

Bake for 5-8 mins or till the cheese just melts.

Remove and garnish with fresh basil leaves.

Notes :

• If you want to make it little healthy, try substituting the quantity of flour with half whole wheat and half all purpose flour. 
• You may try other toppings but then it will no longer be a Caprese. 

This recipe is being sent to the amazing ongoing event called 'Yeasty Feasty' by Kolkata Food Bloggers where all the members are going to present their droolworthy yeasty bread creations. To make this event more exciting, food bloggers all over are invited to send in their yeasty bakes. Please read the rules and other details here to participate. 

Happy Foccacia enjoying
Amrita