Focaccia Caprese

Focaccia is an Italian bread, the name Focaccia originates from the ancient Roman 'Panis Focacius' which was a flatbread that was baked on the hearth. Focaccia is quite different from Pizza not only in their shape but also the way they are prepared. Traditionally Focaccia had the topping ingredients kneaded into the dough while pizza has it on the top of the dough. Also an Italian pizza crust goes for thinner side like not than 1/2inch thick while Focaccia is atleast about 3/4inch thick. In old days, Focaccia had any toppings except oil and herbs for the flavour this is why there is always a confusion between the focaccia and pizza.

Focaccia dough goes for lot of oil, oil is brushed and drizzled while the dough gets baked, this makes the dough more spongy when compared to Pizza. However focaccia served with a bowl of warm soup will definitely makes a filling dinner. I have missed few baking events during my stay in India, am slowly catching up with those missed events and my oven is turned up since two days after a long rest. Kids are happy that finally their mom is baking some wonderful bakes. Watelse we need, coming to this Focaccia,this bread was January month Challenge of We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen. Also sending this fabulous focaccia to Love2Bake, a weekly event happening every monday at Sangee's space.

Recipe Source: The Kitchen Whisperer

For Dough:
2tsp Instant yeast
1+1/2tbsp Sugar
3+1/2cup Bread flour
1tsp Salt
1/4cup Olive oil
1+1/2cups Warm Water
Olive oil for brushing

For Toppings:
4no Large tomato or 10nos of Cherry tomatoes
1cup Mozzarella cheese (sliced thinly)
1/2cup Basil leaves (cut as thin strips)

For herbed oil:
1/4cup Olive oil
1tsp Dried oregano
1tsp Dried basil
1/4tsp Chilly flakes
1/2tsp Minced garlic
Salt

Fresh basil leaves for garnishing

Make the herbed oil by putting all the ingredients together in a bowl,mix well and keep aside for further use.

Put the yeast,sugar,flour,oil in a bowl of processor,pulse a couple of times to mix well.

Add in the warm water and knead until you get a soft elastic dough.

Remove the dough from the processor and shape it round, arrange in a greased bowl and let it sit until they double their volume (it may take an hour)

Punch down the dough and divide as 4small portions.

Roll each portion or press out evenly as a flat shaped disc. Dont worry if your focaccia have odd shape.

Transfer them to a greased baking tines, if the dough shrinks use your fingers to push it out a bit.

Let it rise for 20 minutes.

Lightly oil your finger tips and press into the dough creating evenly spaced dimples in it.

Generously brush the dough with oil.

Bake at 410F for about 18minutes till the crust turns golden brown, remove the focaccia from the oven and turn the heat of your oven to 450F.

Lighly drizzle the herbed oil over the focaccia and evenly arrange some slices of mozzarella over the bread, arrange the tomato slices over it.

Sprinkle the chopped basil over this, topping should cover most of the surface of the bread.

Again drizzle some more herbed oil over the topping and bake the focaccia for 5-8minutes until the cheese gets melted.

Remove from over and garnish with fresh basil leaves

Cut the focaccia into slices and serve hot with a bowl of soup.