BAKING- FOCACCIA topped with Carrots and Grapes
 
Prep time
Cook time
Total time
 
Soft olive oil based bread, perfect to dip in balsamic or with some hot soup.
Author:
Recipe type: Brunch , Bread
Cuisine: American, Italian
Serves: 6-8
Ingredients
  • All Purpose Flour - 4 cups
  • Yeast - 1 packet
  • extra virgin olive oil - 3 tbsp
  • sugar - 2 tbsp
  • Warm water(110degrees) - 1 cup
  • Carrot grated thick - ½ cup
  • Grapes halved -1/2 cup
  • parmesan and pepper to top the focaccia
Instructions
  1. Add the yeast in luke warm water for 5-7 minutes. You have to see the bubbles only then the yeast is active.
  2. In a Stand Mixer, add the flour and salt. Let it mix together for few seconds. Add the oil, and yeast mixture and let it whip. Once the dough has come together, let it mix for another 10 minutes. If you plan on making it by hands, then work the dough until very smooth,around 20 minutes.
  3. Take it out on a floured surface and knead it a little by hand, coat it with olive oil, put in a bowl, wrap tight and let rise for 11/2 to2 hours or until it's doubled in volume.
  4. Take it out and punch it down gently. You are ready to roll.
  5. Oil the pan you want to bake it in and roll the dough to fit the pan to ½ inch in thickness and decorate the top with grapes and thinly grated carrots. Press it gently so everything sticks well. Poke some holes in the dough and cover loosely to rise for another 20 minutes.
  6. Preheat your oven to 400 degrees.
  7. After 20 minutes, brush the top of your dough with olive oil.
  8. Bake at 400 degress for 20-30 minutes in the lower part of your oven.
  9. Halfway through the baking you can sprinkle some parmesan on top.
  10. ENJOY with some balsamic and olive oil mix. Serve with some soup.
Notes
The focaccia dough is a stiff one. So please don't be tempted to add more water. If it is too try maybe a tablespoon or 2. But not more.
Kneading is key.
Don't let it rise too much. Make sure it's exact time.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2013/06/20/focaccia/