Focaccia Caprese
Posted By Vardhini On February 24, 2014 @ 11:50 pm In Appetizers,Baking,Bread,Continental,Gallery,Kid Friendly | 6 Comments
For this month’s “We Knead to Bake” we were given the choice to bake any yeasted bread. I missed baking the focaccia caprese last month since I could not find fresh mozarella, but baked this one instead. On a recent trip to the grocery I spotted fresh mozarella and the caprese hit my mind instantly.
Who can say no to the fresh cheese and tomato? This one is no exception and the herbed oil takes the bread to a whole new level and adds a lot of flavor. I baked these for a birthday potluck and everyone at the party loved it.
The bread was spongy and the kids called them pizza 
. I did not care how it was called as long as everyone liked it. Fresh basil is sure to add more flavor, but I did not have any and hence went with just dried basil. Overall this is a very simple bread, but a very flavorful one. Off to the recipe. Adapted from here.
Focaccia Caprese
Focaccia topped with tomatoes and mozzarella.
Ingredients:
- For the Herbed Oil
- olive oil - 1/4 cup
- oregano - 1 tsp (dried)
- basil - 1 tsp (dried)
- chilli flakes - 1/2 tsp (adjust to taste)
- garlic paste - 1/2 tsp (2 garlic cloves minced)
- salt - to taste
- For the Dough
- water - 1 - 1 1/2 cups (lukewarm)
- olive oil - 1/4 cup (plus more for brushing)
- yeast - 2 tsp
- sugar - 1 1/2 tbsp
- bread flour - 3 1/2 cups
- salt - 1 tsp
- For the Topping
- tomatoes - 2 - 3 (sliced thinly)
- mozzarella - as needed (fresh - cut into 1/4 inch slices)
- basil - fresh leaves to garnish
Instructions:
First make the herbed oil by mixing the ingredients mentioned under "herbed oil".
Make a dough using the dough ingredients and knead until it is soft and elastic. Place in an oiled bowl and allow to rise until doubled.
Divide dough into two pieces and roll or press each into a 11 inch x 7 inch rectangle. Transfer to a greased baking sheet and allow to rest for about 45 minutes.
Lightly oil your finger tips and press into the dough creating evenly spaced "dimples" in it. Brush generously with olive oil. Bake in a preheated 375F oven for about 25 minutes.
Remove from oven and increase the oven temperature to 400F.
Lightly drizzle the herbed oil over the focaccia. Arrange mozzarella slices over it and then the tomato slices. Next sprinkle some dried basil and drizzle some more herbed oil. Bake for about 5 minutes until the cheese begins to melt.
Remove from oven. Cut into slices and serve while warm.
You can make four small focaccia instead of two medium ones. For small ones, roll or press each to a 5 inch x 7 inch rectangle.
1 year ago: Classic Croissants
2 years ago: Apple Rasam
Pictorial
1. Mix the ingredients under herbed oil and keep aside.
2. Prepare the dough and knead until it is soft and elastic. Allow to rise until doubled.
3. You can make two medium or four small focaccia. I made two medium ones. Divide dough into two pieces and roll each into a 11 inch x 7 inch rectangle. Transfer it to a greased baking sheet and allow to rise again.
4. Dough looks puffed after about 45 minutes.
5. Lightly oil your finger tips and press into the dough creating evenly spaced "dimples" in it. Brush generously with olive oil.Bake at 375F for about 25 minutes.
6. Remove from oven and turn up the heat of the oven to 400F.
7. Lightly drizzle some herbed oil over the focaccia. Arrange some mozzarella slices over the bread. Next arrange the tomato slices over it. Sprinkle some dried basil over this and drizzle some more herbed oil.Bake the focaccia for about 5 minutes until the cheese has just melted.
8. Out of the oven. Garnish with fresh basil if available. Cut into slices and serve while still warm.
Tasty focaccia ready.
Enjoy!
Linking to Yeastspotting, We Knead to Bake, Bake Fest #28 hosted by Sangee, Luv2Bake and DIO – Bread from Scratch hosted here.
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