Focaccia with fried onion and tomato recipe (फोकाचीया ब्रेड, प्याज और टमाटर रेसिपी)

Dive into Deliciousness: Focaccia with Fried Onion and Tomato

Italian Bread Bliss: A Celebration of Focaccia

Calling all Italian food enthusiasts and baking aficionados! Arpit’s focaccia recipe with fried onion and tomato is a match made in culinary heaven. This easy-to-make bread boasts a delightful combination of textures – a light and airy interior with a satisfyingly crisp crust. Topped with caramelized onions and juicy tomatoes, it’s a flavor explosion in every bite.

A Quick Prep, A Patient Wait:

While the prep time for this focaccia is a breeze at only 15 minutes, don’t underestimate the power of patience! The key to achieving that perfect airy texture lies in the resting or “proving” time. Plan ahead, as the dough needs to rise for a total of about 3 hours.

From Simple Ingredients to Rustic Perfection:

The beauty of focaccia lies in its simplicity. The dough requires just a handful of pantry staples: flour, yeast, water, honey, olive oil, and salt. The topping features caramelized onions, tomatoes, and a touch of dried herbs and spices for an extra layer of complexity.

A Culinary Journey: From Dough to Focaccia

The recipe guides you through each step, from dissolving the yeast and creating a smooth, elastic dough to shaping it and allowing it to rise. Once the dough has doubled in size, it’s gently stretched and nestled into a baking dish for a final rise. Here comes the fun part – creating dimples in the dough with your fingertips and adorning it with the delectable onion and tomato topping.

Baking Bliss and Golden Perfection:

A quick preheat of your oven, and your focaccia is ready for its transformation. The aroma of caramelized onions and herbs will fill your kitchen as the bread bakes to a golden, puffy perfection.

Recipes to look for:

1. Quick and Easy Bread Roll reipe / ब्रेड रोल रेसिपी
2. Dominos Style Cheesy Garlic Bread Sticks Recipe (डोमीनोज चीजी गार्लीक ब्रेड स्टीक)
3. Semolina Bread Triangles (रवा ब्रेड ट्रायेंग्युल्स)

Ready to Savor?

This focaccia recipe is perfect for a satisfying appetizer, a light lunch, or a delightful accompaniment to your next Italian feast. For detailed instructions on creating this masterpiece, visit the original recipe source.

Focaccia with fried onion and tomato recipe (फोकाचीया ब्रेड, प्याज और टमाटर रेसिपी)

Experience the magic of homemade focaccia!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breads

Cuisine Italian

Servings 6 pieces

Ingredients

  

For Bread Topping:

• 2 sliced onions प्याज
• 2 medium sliced tomatoes टमाटर
• 1 tbsp dried thyme थाइमस
• 1 tbsp dried oregano ओरेगानो
• 1 tbsp dried chilli flakes सुखी लाल मिर्च
• 1 tsp honey शहद
• 1 tbsp oil तेल
• 1 tsp white vinegar सीरका

For Bread Dough:

• 7 g yeast खमीर
• 380 ml water पानी
• 2 tsp honey शहद
• 3 1/3 cup 500 g plain flour, (मैदा)
• 2 tbsp oil तेल
• salt to taste (नमक)

Instructions

 

To make the dough:

• Dissolve the yeast in the water, add the honey and mix well and stand for 5-10 minutes (until mixture becomes frothy).
  7 g yeast, 380 ml water, 1 tsp honey
• Put the flour in a large mixing bowl, pour in the yeast liquid and start mixing with a wooden spoon.
  3 1/3 cup 500 g plain flour, (मैदा)
• Add oil and salt, then tip the dough onto a floured cooking board and knead for 8–10 minutes or until the dough is smooth and shiny. (If you have a stand mixer fitted with a dough hook, you can let your appliance do the work for you in half the time.)
  1 tbsp oil
• Whichever method you use, the dough should feel slightly sticky. If it seems way too wet, add 1 tablespoon flour. Likewise, if it’s too dry, add a little olive oil or water. All flours tend to vary slightly, even within the same brand, and you have to let your instinct guide you.
• Shape the dough into a ball, then cover it with a moist towel and rest for 20 minutes. After this time, you will notice the dough has become shiny and elastic.
• Stretch it with your hands to form a rectangle, then fold it into three and shape it into a ball. Place the ball in an oiled bowl, cover with a moist towel and leave to prove for 1½–2 hours or until the dough has doubled in size.
• Take the dough out of the bowl, flatten it gently with your hands and fold into three again. Rest the dough in a well-oiled baking dish (about 20 cm x 30 cm) for 1 hour or until airy, puffy and risen by one third.
• Using your fingers, gently push the dough to cover the baking dish, then dimple the surface with fingerprints.

Prepare onion topping:

• Meanwhile, prepare the onion. Heat the olive oil in a large heavy-based saucepan over medium–high heat.
  2 sliced onions, 2 tbsp oil
• Add the onion, thyme, oregano, chilli flakes and a pinch of salt, then reduce the heat to medium–low and cook for 8–10 minutes, stirring gently, until the onion is soft and translucent.
  2 sliced onions, 1 tbsp dried thyme, 1 tbsp dried oregano, 1 tbsp dried chilli flakes, salt
• Now add tomato, honey and vinegar and cook for another 2–3 minutes, then cover with a lid and cook over low heat for 5 minutes.
  2 medium sliced tomatoes, 2 tsp honey, 1 tsp white vinegar
• Set aside.

Baking your bread:

• Preheat your oven to 200°C if using conventional oven (180°C fan-forced / convection mode).
• Spoon the stewed onion over the focaccia and bake for 20–25 minutes or until golden and puffy.

Notes

• Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.