Foccacia is a delicious Italian bread that's a little bit like pizza
without the tomato sauce. Topped with onions and tomatoes, and
sprinkled with the aromatic oregano, this fresh bread makes a filling
Servings: 3 (6
slices) Cooking Time:40
2 1/2 cups all-purpose flour (maida)
1/4 oz sachet dry yeast
1 tsp sugar
2-3 tsp olive oil or any vegetable oil
1 medium onion, thinly sliced
1 medium tomato, cut into medium wedges
1/2-1 tsp fresh or dry oregano
1/4 tsp black pepper powder (optional)
1 tbsp grated parmesan
1 tsp salt
Warm 3/4 cup of water in a small bowl, and stir in
the yeast and sugar.
Set aside in a warm place for about 10 minutes or until frothy.
Sift the flour and add salt.
When the yeast is frothy, add it to the flour, along
with 1 tsp of oil
and mix to form a soft dough. Add a little water if needed. You can use
(machine) for this.
On a lightly floured surface, knead the dough for
about 10 minutes
until it's smooth. Roll it into a ball and coat it with a little oil.
Place the dough in a large bowl and cover with a wrap. Set aside in a
warm place for about 1 hour or until the dough has doubled in size.
Preheat the oven to 350° F.
Sprinkle a little salt over the onions and toss.
Knead the dough for a minute. Roll it into a large,
circular shape to
fit into a 9-inch baking
pan/sheet/pizza pan. Grease the baking pan before
placing the rolled-out foccacia dough. Set aside in a warm place for
about 20 minutes to let the dough rise.
Press with your fingertips to make dimples in the
dough, and brush with
a little oil. Sprinkle oregano and pepper, and top with onions and
tomatoes, with the peel side of the tomatoes down. Sprinkle the
Bake the foccacia bread for about 40 minutes or until
firm to touch.