Those of you who’ve been following my blog for a while now, knows my love for baking and experimenting with new recipes. Bread baking is something that I am still learning and with each new recipe I try I learn a new technique and I love the whole process.
Focaccia is similar to Pizza but with few variations. I have read that in Pizza dough the amount of yeast used is less resulting in a thin, flat and flexible crust, while focaccia dough uses more leavening, causing the dough to rise significantly higher (source: Wikipedia). Another difference is in the shape, Focaccia is often shaped into a square, oval or rectangle shape. Sometimes the toppings used are added into the Focaccia dough instead of being topped.
Anyways whatever the differences are, all I can say is that it’s a soft spongy bread with a lovely crust on top, perfect for dunking into soups or stews.
Several of my blog buddies have been baking this particular Focaccia recipe shared by Aparna and all their pics tempted me so much that I just had to try it out. The actual recipe was for a Focaccia Caprese (Focaccia topped with Caprese toppings along with Herbed oil) but fortunately/unfortunately for me I had none of the Caprese toppings available on hand...not even tomatoes, so I decided to just bake the Focaccia with the Herbed oil on top and it did not disappoint at all.
Now where do I begin raving about this Focaccia. The dough was so simple to make and it rose beautifully. The herb oil gets wonderfully absorbed by the bread while baking which creates a nice crunchy flavorful crust and the aroma and flavor seeps into the bread as well and finally yields a soft and spongy bread.
The Herb Oil is simply superb made using staple pantry ingredients and after brushing the Focaccia dough with the Herb Oil, you can later dunk your baked Focaccia into the same oil (if any leftover) and enjoy the bread, its just that good!
The aroma, texture, taste everything about this focaccia was super-duper and both Manish and my lil’guy munched on them as soon as it was out of the oven. Even the mild spice from the red chilli flakes in the herbed oil din’t bother my lil’one. I quickly made a tortilla soup with chicken sausages and we dunked the yummy focaccia in it and ate up almost ¾th of the bread.
My favorite portion of the focaccia were the sides, the crusty bread was simply a delight to munch on. I would suggest you all to give this a try, its really simple and remember, if I can bake bread, then you can too :-)