This original Tarla Dalal recipe can be viewed for free

Onion And Thyme Focaccia


by
Added to 262 cookbooks
This recipe has been viewed 2566 times
  

Named from "focus", the Latin for hearth, focaccia were baked by housewives on heated hearth stones before the oven became commonplace. They originated in Liguria, Italy, and have always been flavoured simply but with ingredients of the best quality. Focaccias or flat breads have changed little over the centuries and the invention of the oven is the only modernisation they have undergone. This is a traditional recipe made using yeast. Try serving wedges of this fresh focaccia with the olive cream cheese dip, page...!

Add your private note

Preparation time: 
Cooking Time: 
Serves 3 to 4.
Show me for servings


Ingredients



For the dough
1 cup plain flour (maida)
1 tsp (5 grams) crumbled fresh yeast
1/2 tsp sugar
1 tbsp olive oil or oil
1/2 tsp salt

To be mixed into a topping
1/2 tsp dried thyme
1/2 onion, finely chopped
1 tsp dry red chilli flakes (paprika)
1 tsp olive oil or oil
1/2 tsp salt

Other ingredients
 olive oil or oil for greasing with glazing

Method
  1. Combine all the ingredients for the dough except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. (approx. 5 to 7 minutes).
  2. Add the olive oil and knead again.
  3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
  4. Press the dough lightly to remove the air.
  5. Roll out the dough into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
  6. Place the dough on a greased baking tray and spread the topping mixture onto it. Prick with a fork at regular intervals.
  7. Bake in a pre-heated oven at 220°C (430°F) for 10 to 12 minutes or until the focaccia is golden brown.
  8. Remove from the oven and brush with olive oil.
  9. Serve hot, cut into wedges.
Onion And Thyme Focaccia has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe