Focaccia

So continues my adventure with yeast.  I found fresh yeast, in one of the supermarts, and have been using that.  Its been a boon.

Focaccia is a really simple bread.  Easy to throw together and make.

Make this for a quick dinner with soup or chicken.  

Torn and dunked in olive oil and balsamic, absolutely yumm

Ingredients - for the dough

1. 2 cups – Flour 
2. 1 ¼ tsp dry yeast 
3. 1 tsp sugar
4. 1 tsp salt
5. 3/4 cup buttermilk [this was a recommendation from a friend]
6. ¼ cup warm water
7. 2 Tbsp olive oil

Ingredients for Topping

1. salt
2. jalapeno
3. basil leaves
4. oregano & basil,  dried

• In a large bowl, put the yeast, sugar and dissolve in warm water.
• Let this be for 15 min in a warm place till it doubles and is frothy - Please ensure the water is just the right temperature- not too hot because that will kill the yeast and not too cool because the yeast won’t prove. Approximately 40 C is good.  Proper proving of the yeast is vital to good bread making
• Once the yeast has bloomed, add 1/2 cup of flour and mix well.   
• Add in the balance flour & salt.   
• Add in the buttermilk.  The mixture will be sticky.  
• Normally Focaccia dough is really wet so you might prefer to make it with a mixer.
• Mix in the Olive oil and knead for another 10 minutes till you have a soft and manageable dough now.  
• Transfer the dough to an oiled bowl, cover with a kitchen towel and rest till double.  
• Remove from the bowl once the dough is doubled and gently knock out the air.
• I used an heavy bottom oven tray and just hand fitted the dough into it.   
• Cover with a damp kitchen towel  and leave to rise again.
• Using your fingertips make little dimples on the surface of the bread.  
• Drizzle with Olive oil and sprinkle some salt, oregano and dried basil on top.
• I also added some jalepeno. 
• Bake in a preheated 200 C oven, for 20 minute
• Serve with Olive oil and balsamic vinegar, fresh out of the oven.

Toppings can be varied to suit yourself