What is Focaccia and where did it originate
According to this link ” Most historians believe it originated with either the Etruscans of North Central Italy before the Roman Empire was formed, or in Ancient Greece at the beginning of the first millennium BC — though flat unleavened flatbread similar to it has also long been made throughout the Middle East.”
What are the different types of Focaccia?
We love Focaccia . As a family, this is one of the most sought-after breads. And to think, there are already 3 varieties on the blog – with Sundried Tomato, Onion – Tomato, Onion Olive and the ever favourite Dominos Style Garlic bread too.
Reasons to make it again 🙂
- Coz its with #Garlic – another of our favourite spices, and although I had some garlic dinner rolls ready and clicked, we went for the focaccia with a warm bowl of homemade bottle gourd (calabash)soup. The girls loved it and the little one actually ate the crumbs too.
- Its wholewheat, garlicky and healthy enough to make a meal. You could sub the wholewheat with APF or breadflour. The water requirement would vary accordingly.
Prep time : 15 min, Rise + bake time : 2.5 hours , Serves : 3
Ingredients to make Roasted Garlic Focaccia:
- Wholewheat flour (I used chapati atta / chapati wholewheat flour) – 2 cups
- Instant Yeast – 1.25 tsp
- Warm water – 1 cup (may require more depending on flour quality)
- Sugar – 1/2 TBSP
- Salt – to taste
- Garlic – 12-15 pods (or 1 large head)
- Olive oil – 4 TBSP (divided use) + 2 tsp
- Dried Oregano + basil + Thyme – 1 tsp (opt.)
- Fine Sea Salt – for topping (opt.)
PIN FOR LATER
How to make Roasted Garlic Focaccia:
- Dissolve the sugar in the warm water, add yeast and let it prove (about 10 mins).
- Once yeast is proved, add in 2 TBSP of olive oil, salt, seasonings and mix well.
- In a stand mixer, add the flour and the oil-yeast-seasoning mixture
- Knead well, adding adequate water to ensure a smooth, elastic, slightly sticky dough.
- Transfer to a oiled bowl, let it rise to double (took about 1 hour in this humid weather)
- As the dough rises, heat remaining oil to smoking, and turn off.
- Add the peeled & chopped (or whole) pods ( I slightly pounded them so some were left whole).
- Let the pods sizzle and roast in the oil. Add a pinch of salt & seasonings and let the flavours seep in. ((You may also roast the pods in the oven, but I chose the stove top method))
- Once the dough has doubled, punch it down and divide into your pan size.
- Spread it out thick along the pan as shown. Add the roasted garlic along with the oil, and spread out all over the surface.
- Cover and let it rest for a second time (about 45 mins). As its 100% wholewheat, it wont exactly double, but will puff a bit.
- Meanwhile preheat oven to 200C / 425F.
- Make small dimples on the surface of the double risen bread and brush with remaining olive oil generously. Sprinkle fine sea salt if using.
- Bake for 20-25 mins till brown and crusty on top.
- Cool on a baking rack and slice / serve as desired.
- Works best with soup or as a snack too 🙂
Roasted Garlic Focaccia
An absolutely delicious bread made with roasted garlic.
Equipment
- Stand Mixer
- pan
- Baking Tray
- Parchment / Silpat Sheet
Ingredients
- 2 cups Wholewheat flour I used chapati atta / chapati wholewheat flour
- 1.25 tsp Instant Yeast
- 1 cup Warm water may require more depending on flour quality
- 1/2 TBSP Sugar
- 1/8 tsp Salt
- 15 nos. Garlic pods
- 4 TBSP Olive oil + 2 tsp
- 1 tsp Dried Italian herbs
- Fine Sea Salt – for topping opt.
Instructions
- Dissolve the sugar in the warm water, add yeast and let it prove (about 10 mins).
- Once yeast is proved, add in 2 TBSP of olive oil, salt, seasonings and mix well.
- In a stand mixer, add the flour and the oil-yeast-seasoning mixture
- Knead well, adding adequate water to ensure a smooth, elastic, slightly sticky dough.
- Transfer to a oiled bowl, let it rise to double (took about 1 hour in this humid weather)
- As the dough rises, heat remaining oil to smoking, and turn off.
- Add the peeled & chopped (or whole) pods ( I slightly pounded them so some were left whole).
- Let the pods sizzle and roast in the oil. Add a pinch of salt & seasonings and let the flavours seep in. ((You may also roast the pods in the oven, but I chose the stove top method))
- Once the dough has doubled, punch it down and divide into your pan size.
- Spread it out thick along the pan as shown. Add the roasted garlic along with the oil, and spread out all over the surface.
- Cover and let it rest for a second time (about 45 mins). As its 100% wholewheat, it wont exactly double, but will puff a bit.
- Meanwhile preheat oven to 200C / 425F.
- Make small dimples on the surface of the double risen bread and brush with remaining olive oil generously. Sprinkle fine sea salt if using.
- Bake for 20-25 mins till brown and crusty on top.
- Cool on a baking rack and slice / serve as desired.
- Works best with soup or as a snack too 🙂
Notes
- You may need a little less / more water depending on the quality of flour or if using Bread Flour.
- Dough doubling time depends on the outside temperature and humidity
- Baking time may need to be adjusted based on your oven
Tried this recipe?Let us know how it was!
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Focaccia with garlic sounds like a really good idea! Loved the bread Kalyani 🙂
Such a delicious focaccia. Garlic in focaccia is such a yum idea.
Thank you archana. it is indeed delish..
That looks completely delicious! You can't have too many focaccia recipes!!
The smell of roasted garlic will be so appealing……well made kalyani
I love roasted garlic in bread. Delicious!
Wow, your roasted garlic focaccia turned out soo good Kalyani. I have to make this some time for the family.
What makes garlic even better? Roasting it. Your bread looks absolutely mouth watering.
I love all types of focaccia! Yours looks great!
I love all types of focaccia. Roasting the garlic must've added a different flavour to the bread.
I love focaccia too, this roasted garlic version sounds lovely. Laura@ Baking in Pyjamas
A versatile and delicious bread, we all love focaccia. Love how the roasted garlic focaccia is loaded with garlic and herbs. Must be so so delicious. Also like that it is made from wheat flour. Must make some soon to go with soups.
its our fav bread, Mayuri and almost on repeat every few weeks. Do give it a try
We have made art focaccia a couple of times. Roasted garlic one sounds very exciting. The kids will love it here as well.
that’s great to know, Seema. Hope you get to make it soon
Roasted garlic focaccia looks so good. I am sure the garlic has given a good flavour to it. My son will love this one.
Thanks Jayashree. Do try