Foccacia Caprese





For the day 2 of yeasted breads , it is Foccacia Caprese. This is the bread which was baked by the group We Knead To Bake quite some time back and I have a huge back log in this group. So, I decided  to bake this savoury flat bread which is said to have originated from Italy. A little thicker than pizza , this particular bread is the present favourite of my daughter.

INGREDIENTS
(Adapted from The Kitchen Whisperer)
All purpose flour                           3 1/2 cups
Instant Yeast                                 2 tsp
Sugar                                            1 1/2 tbsp
Salt                                               1 tsp
Olive oil                                        1/4 cup
Warm water                                  1 to 1 1/2 cup
FOR THE TOPPING
Tomatoes                                      3-4
Mozarella                                      few pieces of 1/4" thickness
Fresh Basil leaves                         1/2 cup
FOR THE HERBED OIL
Olive oil                                       1/2 cup
Dried Oregano                             1tsp
Dried Basil                                   1tsp
Chilli Flakes                                 1/2 tsp
Salt                                              to taste

PREPARATION
FOR THE HERBED OIL
Mix all the ingredients in a bowl. Whisk them together and keep it aside
FOR THE DOUGH
Put the flour, sugar, yeast, salt and oil in the bowl of the food processor and pulse a coupe of times.Then add 1 Cup of warm water and knead until it becomes a soft elastic dough. If required use a little more water.
Remove the dough from the processor, shape it into a round and place it in a well oiled bowl and coat with all over with a little oil.
Cover it and let it rise for 1 hour so that it doubles in volume
Now divide then risen dough into 4 portions and roll each portion evenly
Transfer the dough to a prepared tin
Let it rise for 20 minutes
Lightly grease your finger tips and press into the dough creating evenly spaced dimples
Generously brush with the oil
Bake at 210C for 18-20 minutes till it is almost done
Now lightly drizzle some of the herbed oil, evenly arrange some slices of mozarella all over the bread.
Arrange tomato pieces over this, sprinkle chopped basil all over
Now drizzle some more oil on it and bake for 7-8 minutes or till the cheese starts to melt
Serve while it is still hot

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