Whole wheat Focassia bread


Foccassia bread was in my list for quite some time, yesterday was the day to try it out.....just used whole wheat flour to make it a healthy option.


Ingredients

  • Whole wheat flour.                          2 cups
  • Dry active yeast.                              1 tspn
  • Honey.                                               2 tblspn
  • Milk powder.                                     2 tblspn
  • Butter at room temperature.           2 tblspn
  • onion (cut into stripes).                   1 tblspn
  • Red, yellow and green capsicum(cut into stripes).                                              1 tblspn 
  • Boiled corn kernels.                         1 tblspn
  • Black olives/jalapeño pepper.         1 tblspn
  • Dry mixed herbs.                             2 tspn
  • Ginger garlic powder.                        1 tspn
  • Black pepper powder.                        1/2 tspn
  • Salt to taste


Method

  • Take a deep bowl, mix well honey, yeast and one cup lukewarm water  and let it activate for about 10 minutes.
  • Add whole wheat flour, milk powder, salt, little herbs, ginger garlic powder and black pepper powder and  one tblspn butter and knead well by adding some more water.
  • Transfer the dough to a large surface, add remaining butter and knead again with street and pull method, and keep it for first proofing till the dough is doubled in well oiled bowl. Cover it with a cloth.
  • After the doubled in size, take it on a surface punch out the air and again knead it for 2-3 minutes.
  • Roll the dough and place in a well greased tin.
  • Make marks on the dough with the tip of fingers, spread the onions, capcisum, corn kernels, olives on it and give an egg/milk wash.
  • Sprinkle ginger garlic powder, black pepper powder and herbs and keep it aside covered with a cloth for about 30-40 minutes.
  • Bake the focassia bread in a preheated oven for 35-40 minutes at 200 Deg.
  • Apply butter on the bread when it's still warm, cover with a damp cloth and allow to cool.


Notes

  • I have used 250 ml cup size.
  • Lukewarm water can be used to knead dough.
  • The dough should be a little sticky.
  • Amount of water depends upon flour.
  • Understand your oven and bake accordingly.

                  
        

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