Name: Whole wheat focaccia recipe by Pradeepa Nair at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 5
Ingredients: Whole wheat flour 150 gm; Semolina / Chirotti rava 25 gm; Maida 25 gm; Salt as reqd; Sugar 1 tsp; Instant yeast 1/4 tsp; Lukewarmwater 200 ml plus 1 tbsp; Mozzarella cheese grated 2 tbsp; Sauteed onion, capsicum slices, garlic chopped, olive green and black 1/2 cup; Oregano, chilli flakes as reqd; Cherry tomatoes 5-6 (optional)

ABOUT Whole wheat focaccia RECIPE

An Italian flat bread, which can be served with soups, or eaten on its own.

Ingredients Serving: 5

Whole wheat flour 150 gm
Semolina / Chirotti rava 25 gm
Maida 25 gm
Salt as reqd
Sugar 1 tsp
Instant yeast 1/4 tsp
Lukewarmwater 200 ml plus 1 tbsp
Mozzarella cheese grated 2 tbsp
Sauteed onion, capsicum slices, garlic chopped, olive green and black 1/2 cup
Oregano, chilli flakes as reqd
Cherry tomatoes 5-6 (optional)

Instructions

Mix all the dry ingredients and add water and combine.
Knead the dough for 10--12 minutes using olive oil into a smooth non sticky elastic dough.
Keep aside for an hour in a well oiled bowl covered with a cling film. Once its almost double, gently punch the dough and knead again for 2 minutes.
Roll it into 1/4--1/2 inch thickness and spread in an oiled pan. I used an 8 inch round pan.
Make indentations on it using your finger tips. Sprinkle olive oil, garlic, oregano, chilli flakes, sauteed sliced onions, capsicum, cherry tomatoes and olives.
Sprinkle some grated Mozzarella cheese on top and keep aside for 25--30 minutes.
Bake in a preheated oven at 180 degrees for 20--25 minutes. Serve warm.

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