Focaccia Caprese

Focaccia Caprese

For WE KNEAD TO BAKE we had baked Focaccia Caprese. The focaccia was amazingly delicious and welcome. The wallpaper on my laptop is this focaccia and I dare not change it.

With my site crash I lost a delicious and much in demand focaccia.   So I decided that this April some of the yummy bakes I have lost will have to be remade again. So I am”Fire(ing) my Oven this April “to make this yum focaccia.  

Let me however confess that the pictures are all old the bread had disappeared before I could get the camera out.This is the only picture I have of the bread.

Focaccia is a type of flatbread from Italy, thought to have originated in ancient Greece but now associated with Italy and baked in a variety of ways.   Apparently the name Focaccia originates from the ancient Roman “PanisFocacius” which was originally a flatbread that was baked on the hearth.

I have baked a Focaccia before and when I heard the name of this Focaccia which is Focaccia Caprese, I remembered the time when “Insalata Caprese" tempted me till I made it!

"Caprese" refers to something that comes from or is in the style of Capri, an island off the Italian coast near Naples.  Capri which is so famous for its villas, grottos and limestone towers and for the salad named after it “Insalata Caprese”.   Focaccia Caprese is the basic Focaccia dough topped Caprese style, which is sliced tomatoes, mozzarella and basil, in addition to the usual olive oil and herbs that are typically used in this flatbread.

Fresh mozzarella is recommended but for people like me who have no access to it make do with regular mozzarella that is used on Pizza.

To quote Aparna,”Just remember two things -that it is a good idea to keep to traditional toppings used on Italian Focaccia for the best results and also to use as few as possible because less is always more. The Focaccia is usually served either as a light snack, can be made into sandwiches or be served with a soup or salad to make a meal.”

Do tell me about your adventures when you “#FireUpYourOven" for this yummy Focaccia,

Focaccia Caprese

Recipe Source : My Diverse Kitchen

Yield: Serves 4 as the main course and 6 as a side dish

Ingredients:

For the Dough:

• 2 tsp active yeast
• 1 ½ tbsp sugar
• 3 ½ cups Maida
• 1 tsp salt
• ¼ cup oil (preferably olive oil)
• 1 cup warm water + a little more if needed
• A little more olive oil for brushing dough

For the Topping:

• 5 large tomatoes, sliced thin
• Amul round piece of mozzarella, cut into1/4” slices
• 1/2 cup fresh basil leaves, cut into thin strips
• For the Herb Oil:
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 to 1/2 tsp red chilli flakes
• 1/2 tsp finely minced garlic/ paste
• Salt to taste
• Fresh basil leaves for garnishing

Method:

To make the herb oil:

• Mix and whisk all the ingredients in a bowl and set aside. Keep aside till required.

To make the dough:

• The dough can be mixed and kneaded by hand or machine.
• If like me you are using active yeast in a small bowl stir in the yeast, all the sugar and ½ cup of warm water. Mix well and set aside in a warm place for 10 minutes or so till the mixture is all bubbly and frothy.
• Put the flour, salt and oil in a big bowl still well to mix all the ingredients. Add the yeast mixture and stir, mix well.
• Then add ½ cup of warm water (and as much more as you need) and knead until you have a soft elastic dough that is just short of sticky.
•  Shape into a round and place in a well oiled bowl turning the dough around so it is coated.
• Cover with a napkin and let it rise till almost double in volume, this takes about an hour.
• Now, its decision time should you make 2 medium sized Focaccia or 4 smaller ones?
• For the rectangular Focaccia, take two rectangular pans/ jelly or Swiss roll pans and oil them well.
• Then divide the dough into two equal portions or 4 and lightly roll them (or press out) out into approximately 11” by 7” tins if you are e making 2 Focaccia or 5” by 7” if you are making 4.  I am very happy when I am making a Focaccia as it does not mind being in an odd shape its rustic and does not understand symmetry.
• Transfer the dough to the baking tins. The dough will shrink a little. With your fingers push it out to the edges make sure it’s evenly thick throughout.
•  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 surface with oil.
•  Bake at 210C (410F) for about 18 to 20 minutes till it is almost done and is beginning to turn golden brown.
• Take the Focaccia out and turn up the heat of your oven to 230C (450F).
•  Lightly drizzle some of the Herbed Oil over the Focaccia and then arrange some slices of mozzarella evenly over the bread avoid gaps between them the slices.
•  Arrange the tomato slices over this and a little sprinkle the chopped basil over this. The topping should cover most of the bread surface.
•  Drizzle some more Herbed Oil over the topping and return the bread to the oven.
• Bake the Focaccia for 5 to 8 minutes or until the cheese has just melted. Remove from the oven and garnish with fresh basil leaves.
•  Cut the Focaccia into slices and serve while it is still hot.
• Enjoy your fragrant Focaccia straight as it is or with soup or a salad.
•  

Day 12

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Rice Balls

Rice Balls

This was to be my day 1 recipe. I had thought since starters are first this is day 1. However my laptop is under repairs and not delivered on the promised date. Yes fool that I was I believed him... So this is the last in the series Kids Delight.

Rice Balls was my kid’s choice, they watch some cartoon/ serial and apparently there is one person who makes delicious rice balls. This was okay as first try but bland.   Next time...

Rice Balls

Recipe Source: Adapted from here.

Ingredients:

• 1 cup rice cooked with extra water (I used sona masuri) 
• Salt
•  Pepper
• ½ cup grated Parmesan (I used regular processed Amul Cheese)
• 2 tblspn extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, chopped
• ½  capsicum each or red and yellow , diced fine
• ¼ cup cabbage
• 5  basil leaves, chopped
• 2 tblspn tomato sauce
• 1 tsp sugar
• 1 cup  bread crumbs
• 1  cup oil ( as needed)

Rice Balls

Method:

• Take the cooked rice in a large bowl.
• Add salt and pepper and cheese.
• Mash well kneading it to a smooth dough.
• Keep covered in the refrigerator for 2 hours or overnight. The rice must be chilled.
• In a large kadhai/wok over heat 1 tblspn oil.
• Sauté onions and the chopped garlic for 2 minutes.
• Add in basil, tomato sauce take off heat add the cabbage and capsicum mix well.
• Add salt and pepper to taste and set aside to cool.
• Lightly grease your palms take 2 tblspn of the rice mixture in the hand and form a small cup.
• Place 1/2 tsp of the filling mixture to centre of the rice cup. Close the opening and shape in a proper ball.
•  Roll the rice ball in the into the bread crumbs.
• You can either deep fry or like me use the appe/paniyaram pan and shallow fry the rice balls till deep brown.
• Transfer on a paper towel lined plate or dish.
• Serve with chilli sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Vegetarian Chilli For Taste & Create

When I signed up for Taste & Create I was just hoping to make newer friends. But till now I have not contacted my partner Carol @ NO REASON NEEDED.  Will rectify the problem soon but right now I need to tell you that I am amazed at the stuff that Carol has done, not just cooking but from skydiving to horse riding!! My I really need to broaden my horizons!!

There were a few recipes like the no bake cookies, banana muffins and of course Chilli that caught my eye. Will use them shortly.

I had to try making chilli for it was a long pending demand. Must say I enjoyed it. Carol has used the slow cooker and beef ,since I do not own a slow cooker I used the regular kadhai/wok and in place of beef used rajma or kidney beans.

Chilli Corn Wedges~~Blog Hop 3

 For this week’s Blog Hop initiated by Radhika  of Tickling Palates I was to visit Monika of Sin-A-Mon.

 The place is wonderful to say the least. Lovely recipes and pictures! As I was going through her blog I came across this recipe Chilli Corn Muffins!!

Honestly they are Chilli Corn Muffins to a person who associated muffins with sweets this was a full stop, my choice for today’s BlogHop,all the other delicious recipes that I have bookmarked will be tried later.

Here is the recipe that I have used.

Ingredients:

1 ½ cup corn flour

½ cup Maida

3 eggs

¼ cup corn kernels

1 onion, chopped

2 green chillies (could have used more)

4 flakes garlic

1 tsp chilli flakes

½ tsp oregano

3 leaves of basil

3 mint leaves

½ cup cheese

½ cup milk

1 tsp baking powder

 Salt to taste

Method:

1.     First I washed the corn kernels added enough water to cover the corn and salt and pressured cooked them for 2 whistles.

2.   Since I have one kid who does not like biting in chillies I decided to grind the chillies, garlic but since the quantity was too little for the mixer I added ¼ cup of onions, the oregano, mint and basil to make a fine paste.

3.     Preheat the oven to 180°C.

4.     Next mix both the flours and the baking powder and salt.

5.     Since I cannot fin the muffin papers here in Goa I decided to use the regular round mould (by hindsight I should have used a smaller one or the ice cream tray) greased   well.

6.     Beat the eggs and milk and mix in the flours till well incorporated.

7.     Fold the chilli paste, corn, cheese.

8.     Transfer to the mould and bake for 30 minutes.

9.     Once done let it sit in the tray for 10 minutes before turning it on the wire rack.

10.   If you are lucky family will wait for it to cool down, you can cut them and dish them beautifully else you get pictures like mine here.

Off these go to 

Archana