The bread is usually seasoned with olive oil, herbs, onion, cheese and veggies.
Summer holidays started so giving some cooking classes for kids in our county. Thought them Focaccia and kids loved it.
I served it with some pesto/ extra virgin olive oil with black pepper.
Preparation Time: 10 minutes
Proofing time : 40 minutes + 20 minutes
Makes : 2 – 13×9 inch breads.
To make the dough:
All purpose flour: 4 cups or 500 grams
Sugar : 2 teaspoons
Active dry yeast: 25 grams (I used blue bird)
Salt : 1 teaspoon
Dried oregano: 1 teaspoon
Dried basil : 1 teaspoon
Italian seasoning: 1 teaspoon
Red chili flakes : 1 teaspoon (optional)
Olive oil: 3 tablespoons
Water : 1 1/4 cups + 1/2 cup
Olive oil : 1/2 cup
Onion : 2 small sliced thinly
Tomatoes: 2 medium diced
Basil leaves : 1/2 cup
Olives : 3 tablespoons
Shredded mozzarella cheese : 4 tablespoons
Warm 1/2 cup water in the microwave for 15-20. Add sugar and yeast. Mix well and cover for 7-10 minutes or until it’s proofed and double the size.
Take all the dry ingredients listed under dough making, make a well and add proofed yeast, water, olive oil and knead into a soft dough. Cover with a wet cloth and keep aside for 40 minutes.
The dough should double the size, gently punch out the air.
Add 1/4 cup of oil in each pan, divide the dough in half and slowly spread the dough to all corners of the pan by turning the dough couple of times so the oil is coated evenly.
Make deep impressions with your knuckles, cover with wet cloth and proof for another 15 minutes.
Pre heat the oven to 475 degrees Fahrenheit.
Take out the dough, add 2 tablespoons of olive oil in each one and add all the toppings.
Bake it for 15 minutes.
Let it cool off for 5-8 minutes and slice into small pieces.
Serve warm with basil pesto or extra virgin olive oil mixed with black pepper.