Garlic Focaccia

 The main object that kind of became an obstacle in my bread baking was the kneading process. Not being a big fan of short cuts and therefore not liking the no knead technique for bread baking I wanted always to properly knead the bread. And since I don't have a kitchen aid, and buying one is an expensive decision since I am not a pro baker, made this journey all the more difficult. My elbow will start to pain and sometimes it would take more than 40 minutes to knead a bread. But as an wise person once said, practise makes one perfect, I got the hang of it. Yes, kneading for 20-30 minutes continuously was bothersome in the beginning and that too in this tropical weather, but that did not stop me from making breads.

Focaccia though easy is in comparison from other breads is no different when it comes to kneading. So I keep the hydration below 70% always to keep matters in control. Focaccia has a very puffy bread like structure but in taste it is closer to a pizza base. So mostly a focaccia comes with the option of a lot of toppings. You can top it with almost anything and the focaccia bread freezes quite nicely and stays good for over a month. And since focaccia is puffy slicing them from the middle makes it a topnotch sandwich bread. The only thing that can trigger you is the amount of olive oil that is used in baking a foccaccia. Needless to say it is a lot and that is where mostly the flavour comes from. So don't be a miser and be generous. 

This easy recipe of the Italian Focaccia bread is made in a way so that it can be easily handled on the kitchen counter without the help of the kitchen aid. The chilli garlic topping definitely adds an extra layer or flavour and I would recommend not to miss it. The chilli garlic olive oil and the roasted garlic on top makes this easy focaccia bread one of the best. Do give it a try and I hope you will like it too.

Ingredients used:

1. Flour : I have used all purpose flour. I always use all purpose flour for making breads as they are easily available. Since they lack gluten compared to the bread flour, it is one of the reason to knead them as that will give the bread their structure and stability.
2. Yeast : I have used active dry yeast for this recipe of focaccia.
3. Honey : Honey is used to bloom the yeast.
4. Extra virgin olive oil : Use the best quality of extra virgin olive oil that you can find, as that is the sole supplier of flavour for your focaccia bread.
5. Chilli garlic oil : This oil can be easily made days ahead.

Ingredients:

1. 3 and 3/4 cup of all purpose flour
2. 1 and 1/2 cup of luke warm water
3. 1 tsp honey
4. 1 packet of active dry yeast
5. 1 and 1/2 tsp salt
6. 1/4 cup of extra virgin olive oil for the dough
7. 1/4 cup extra virgin olive oil to grease the pan and later brush the just baked bread
8. 1 head of garlic - peeled 
9. 2 dry red chillies

Method:

1. Pour the lukewarm water in a bowl and add the honey and yeast. Mix them with a spoon and leave then at the kitchen counter for 15 minutes or until it is bloomed.
2. In a large bowl take the flour and mix in the flour.
3. Pour the yeast mixture and the olive oil.
4. Mix with hand until well incorporated and then trasnfer to a flat surface to knead.
5. Stretch and flap the dough on the surface with the help of the back of the palm for around 15-20 minutes or until the dough starts to pull off from the hand and the surface and starts to show a shining smooth texture. And when you pull it does not tear immediately and if kneaded properly it will pass the window pane test too.
6. Transfer the dough to a greased bowl and cover the bowl with a cling film. Put the dough inside the refriegerator overnight to proof.
7. In the meantime in a saucepan add the oil with the peeled garlic and the chillies. Put the flame on very low and simmer until the garlics are golden brown and soft enough to squish with the press of a thumb.
8. Let the oil and the garlic cool down.
9. In the morning take out the dough from the fridge and let it come to room temperature first.
10. Take a 9*13 baking pan and pour half of the oil on it.
11. Transfer the dough on the pan and stretch to cover the entire surface. If the dough resists, cover them and let it rest for 15 minutes more and then work on it again.
12. When the dough is stretched properly, cover the pan with a moist kitchen towel and let it rest for an hour or until the dough has become puffy and has doubled in size.
13. Start to pre heat the oven at 450F after 30 minutes of proofing.
14. When you are ready to pop the dough inside the oven make the dimples. Dip your fingers in water and pinch the dough to create dimples. 
15. Squish some of the roasted garlic and slather them on top of the dough.
16. Bake them at 450F for 20-25 minutes or until the outside is golden and crisp.
17. Take it out of the oven immediately and pour the rest of the olive oil on them. 
18. Let itv rest for 15 minutes and then take it out of the pan and let it cool down on a wire rack before slicing into squares.