Foccacia is probably the easiest bread to make. You can play with the toppings.
You can use the flours in any proportion, use any one if them. It's very flexible. Only thing you have to keep in mind is that water quantity will increase with the increase in whole wheat flour. I cannot emphasize enough on the importance of enough water in the dough. The dough should feel sticky when you start kneading it. Don't be tempted to add more flour. Instead oil your hands and knead. This way incorporate all the oil mentioned in the recipe.
I have used instant yeast but you can also use dry active yeast. For that take tepid warm water (2 tbsp) in a bowl. Mix in sugar. Sprinkle yeast. Mix well. Let it sit for 10 minutes. It should bloom .Add this to the autolysed dough and proceed.
You can add toppings of your choice. Today I did a two tone foccacia. I topped half with Zucchini tossed in oil, salt and chili flakes and the other half with basil garlic and Extra Virgin Olive Oil paste (pesto)
Some popular toppings are
Onions
Olives
Garlic
Basil
Caramalised onions
Sundried Tomatoes
Ingredients
All Purpose Flour 200 gms
Whole Wheat Flour 100 gms
Semolina 100 gms
Milk 200 ml
Water 100 ml
Yeast 1/2 tsp
Sugar 1 tsp
Salt 1 tsp+ 1/2 tsp
Extra Virgin Olive Oil 2 tbsp + 2 tbsp
Toppings of choice
Method
Mix all the flours.
Add in milk and mix well. Now add water little by little till no dry flour is left.
Mix everything well.
Cover with a cling film and let it rest for 30 minutes.
Sanitize your counter top with a few drops of lemon juice or vinegar.
Transfer the dough to the counter top.
Sprinkle yeast and sugar , mix well into the dough.
Now sprinkle 1 tsp salt.
Knead the dough through stretch and fold method for 10 - 12 minutes.
If you still find the dough stiff, add a tbsp of water at a time, till the dough becomes sticky
Use 2 tbsp of oil while kneading the dough.
Your dough is well kneaded when it's becomes smooth and supple like a baby's bottom.
Grease a large bowl ,place the dough in this bowl.
Turn the dough over so that it is coated with oil on all sides.
Cover with cling film and keep it at a draft free place.
Wait for it to double in size.
It will take anywhere between 1 to 2 hours.
Mine was done in 1.5 hours.
Meanwhile prepare a 9*13 inch baking sheet.
Grease it generously.
Prepare your toppings.
Once the dough has proofed, carefully tranfer it to the prepare sheet.
Now with oiled finger tips stretch the dough to cover the entire sheet. The dough should be 1/2 " thick.
If the dough resists ,then let it rest for 10 minutes and start again.
Once you are able to stretch the dough to the entire sheet, cover it with a cling film.
Allow the dough to rise the second time for 30 minutes to 1 hour.
Your Foccacia may not double but will look puffy. Mine was done in 30 minutes.
Meanwhile preheat your oven at 220 degrees Celsius.
Press the toppings on the bread. Be very gentle.
Dip your fingers in oil and make indentation all over the bread.
Pour remaining olive oil all over the bread.
Sprinkle remaining 1/2 tsp salt all over.
Bake for 20 minutes, till the top is nice and golden.
If you find that your bread is browning too fast or your toppings are charring, make a tent over the bread with foil.
Once the bread is done, remove it from the baking sheet to a wire rack.
Let it cool completely and then slice it.
Serve with a soup of your choice.
