Name: Focassia with Bell Peppers & Olives recipe by Vidya Narayan at BetterButter
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 2
Ingredients: All purpose Flour / Maida – 250 gms or 2 cups of 125 gms each; Salt – 1 tsp; Castor Sugar – 1 tsp; Instant Yeast – 1.5 tsp; Olive Oil / Butter (melted) – 1-2 tblsp for kneading the dough + 1 tblsp to drizzle over the focassia before baking + ½ tsp for greasing the bowls / tins; Lukewarm Water – 1 cup approx.; Herbs for flavoring the focassia - Oregano – 1 tsp Rosemary – 1 tsp Sea salt – few grains (don’t replace with table salt) Red Chilli flakes – as per taste (optional) Fresh Basil leaves

ABOUT Focassia with Bell Peppers & Olives RECIPE

A flavorful Italian Bread that's loaded with herbs, olive oil a decadent combination of Bell peppers & olives. When you bake your own breads at home you tend to enjoy the whole process right from the rising of the dough to the final bake. No wonder baking is termed as therapy. Do try this over the weekend with a glass of wine or your choice of mocktails & I guarantee it will be one of your favourite bakes. Recipe Inspired from Jamie Oliver's Three flavour Focassia

Ingredients Serving: 2

All purpose Flour / Maida – 250 gms or 2 cups of 125 gms each
Salt – 1 tsp
Castor Sugar – 1 tsp
Instant Yeast – 1.5 tsp
Olive Oil / Butter (melted) – 1-2 tblsp for kneading the dough + 1 tblsp to drizzle over the focassia before baking + ½ tsp for greasing the bowls / tins
Lukewarm Water – 1 cup approx.
Herbs for flavoring the focassia - Oregano – 1 tsp Rosemary – 1 tsp Sea salt – few grains (don’t replace with table salt) Red Chilli flakes – as per taste (optional) Fresh Basil leaves

Instructions

Step 1 – In case you don’t have instant yeast, take active dry yeast of the same qty & proof it. Once yeast blooms, add the mixture to the flour. PS – I prefer using instant yeast in all my bakes.
Step 2 – Grease a big bowl enough to hold a risen dough with few drops of oil.
In a separate bowl, add the flour, add salt, yeast (incase instant yeast), sugar & knead the dough using lukewarm water. Add the water slowly & ensure the dough doesn’t get too sticky. Do not add the entire quantity of water while kneading.
Now place the dough on the kitchen platform or a board & put 1 tblsp of melted butter & knead the dough for roughly 7-10 mins.
During the 10 mins of kneading, keep adding oil / butter slowly. The dough should be very soft to touch after kneading.
Now carefully place the kneaded dough in a greased bowl / container for proofing (Step 2) in a warm place. Ensure you cover the dough either with a damp cloth (not wet) or keep the dough in a container with lid.
The proving takes about 1 hour to 1.5 hours depending on weather conditions. The dough should be double in size.
Once the dough is proved, knock off the air by punching the dough few times. Now sprinkle some flour on the board / platform, knead the dough lightly for 5 mins, place them in a greased tin & spread them with your hands.
Gently push the dough into the corners. Now place this greased tin with the dough for further proving in a warm place preferably for 20-30 mins.
Preheat the oven before baking for atleast 10 mins (hot oven) at 200 degrees.
After the bread has once again risen, using your finger tips, make dimples in the bread, sprinkle the herbs
Place the sliced Bell peppers & olives & slightly press it into the dough so that they don’t fall off while slicing the bread (post baking)
Drizzle some olive oil just before placing it in the oven.
Bake this beauty at 200 degrees for 20 – 30 mins or until golden brown.
Once baked, brush a bit of butter on top or drizzle some extra virgin olive oil sprinkle some red chilli flakes (optional). Serve warm or cool.
Serve warm or cool as an appetizer or brunch options with a bowl of soup or a glass of wine.

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