Yesterday only prepared this for a get together…theme is some snacks and not in a mood to fry anything so only option left for baking and suddenly it strikes to my mind why not Focaccia Bread just once I prepared and in first attempt it is success…this is super easy and fun making bread process 

You can involve your kids also doing that…they love to do

Table of contents

4:33 – watch how to resize the bread according to your baking tray

8:43 – watch how to make impressions on bread

Now coming to recipe detail

Preparation Time 20 min
Proofing Time 2 hours
Baking Time 25 min
Serving Persons 4

Ingredients Required

For the Dough

3 cups of maida or APF
1 n 1/2 cups of hot milk
1 tsp sugar
1 tsp salt
1 tbsp yeast
1 tsp olive oil

Oil to grease the baking tray

For the Topping

1/4 cup tulsi leaves
2 tbsp fenugreek,mint and coriander leaves
2 tsp kasuri methi
2 tsp oregano
4 tbsp olive oil
2 tbsp cooking oil

Procedure

First take hot milk and add sugar to this…it will dissolve well.

Now when it comes to lukewarm add yeast n mix well.

Keep aside for at least 10 min so that yeast proven.

Now add this yeast mixture to the dough with salt n oil(oops I forgot to add salt…)

Now make a medium tight dough.

Roll it according to your baking tray size …coz we directly place it on baking tray to proven it.

I roll it of one inch thickness n cut it according to my baking tray.

Now grease the tray with oil n place the rolled dough on the baking tray and prove it for at least two hours.

Here I remembered I forgot to add salt…so I took the salt n mix with milk n just spread on the bread…so that when it is baked it will absorb the salt mixture.

Meanwhile we can prepare the topping part…

For the topping part you can take any fresh herb of your choice…when I made first time I added spinach leaves…

Generally in focaccia bread basil leaves used…and I don’t have basil leaves…so I used humara own Indian Tulsi patta…as it has very similar flavor to basil leaves.

Now chop all the leaves…heat both cooking oil n olive oil.

Add all chopped leaves n kasuri methi n oregano.

Saute this for maximum one minute.

After two hours you can see the bread is double in size…

Now the fun part started..we have to make holes using our forefinger…what kids love to do…and you get a beautiful design.
Now put the topping mixture on bread n spread it equally.

Meanwhile preheat oven in baking mode for 10 min at 200’C.

Place the baking tray and bake it for 15 min in baking mode and rest 10 min in grill mode just to get golden color on the upper part.

Our kitchen is full of baking aroma…

Now its done n remove it from oven.

Make it cool down n cut into small square pieces n serve with ketchup

You can easily store it up to 3 days.

Notes:

See oven size,temp vary from oven to oven…so keep on a eye while baking the time period vary.

As I forgot to add salt…my Husband give me a useful tip…just sprinkle salt on each bread piece and it automatically soaks how we toast bread n sprinkle some salt on this.

If you feel the dough is little dry you can add little more milk or water while kneading.

If your bread is also little dry just spread some milk..when it is just out of oven as it is hot it soak the milk n keep the bread moist.

For Facebook page

https://www.facebook.com/roshniscuisine/