Focaccia is a type of flatbread from Italy,thought to have originated in ancient Greece but now associated with the north eastern part of Italy. Today however, it is a flatbread that is found all over Italy and baked in a variety of ways.The name Focaccia originates from the ancient Roman "Panis Focacius" which was originally a flatbread that was baked on the hearth.
Focaccia Caprese is a basic focaccia dough topped Caprese style."Caprese" refers to something that comes from or is in the style of Capri, an island off the Italian coast near Naples. Capri is famous mostly for its villas, grottos and jutting limestone towers, and also for the salad named after it – “Insalata Caprese” whose signature is fresh tomatoes, basil and fresh buffalo mozzarella (Mozzarella di Buffala).This means that the topping of the Focaccia Caprese is sliced tomatoes, mozzarella and basil, in addition to the usual olive oil and herbs that are typically used in this flatbread.
I halved the recipe and added some wheat flour/atta to the dough.The bread was still very soft and chewy,with a deep flavor from the herb oil.My basil plant is still in growing stages,so I had to make do with dried basil.I didn't add too many tomato slices as that's how we prefer and the cheese melted so much that the slices started to slide down the bread:)
It's been a joyous one year since my first WKtB post,time sure flies.Though I have skipped a couple of breads in the group,the ones which I tried were spectacular,my favorite has to be the Hokkaido bread,the softest and best bread I've baked so far(aside from 'the' cinnamon rolls!)This year,we have some new entrants to the group and I am so happy to continue my bread baking journey.
Focaccia Caprese - Focaccia Bread topped with Tomato,Mozarella & Basil
Recipe source - The Kitchen Whisperer;Adapted from Aparna
For the Dough:
1/4 cup oil (preferably olive oil)
1 to 1 1/2 cups warm water
A little more olive oil for brushing dough
For the Topping:
4-5 larg-ish tomatoes, sliced thin
1 6-7” round piece of fresh buffalo mozzarella, cut into1/4” slices**
1/2 cup fresh basil leaves, cut into thin strips
1 tsp dried basil
1/4 to 1/2 tsp red chilli flakes
1/2 tsp finely minced garlic/ paste
Salt to taste
Put all the ingredients in a bowl and whisk them together. Keep aside till required.
The dough can be mixed and kneaded by hand or machine. Put the yeast, sugar flour, salt and oil in the bowl of the processor and pulse a couple of times to mix well. Then add 1 cup of warm water (and as much more as you need) and knead until you have a soft elastic dough that is just short of sticky.
Remove the dough from the processor bowl, shape into a round and place in a well oiled bowl turning the dough around so it is coated. Cover and let it rise till almost double in volume. This should take about an hour.
Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown. Take the Focaccia out and turn up the heat of your oven to 230C (450F).
Cut the Focaccia into slices and serve while it is still hot. This recipe should serve 4 if served alone or 6 if served with a side.