The word Focaccia refers to a type of Italian yeast bread baked in a flat pan. It is a very popular snack in the Italy. It can be eaten as it is or sliced and used for making sandwiches. I personally enjoyed eating Focaccia bread dipped with olive oil.
The ingredients for the Focaccia Bread using my home grown Rosemary.
Ham Cheese & Mushroom Focaccia
Recipe Source: jessie-cookingmoments
250g Bread Flour
10ml Olive Oil
4g Instant Dried Yeast
200g Guyere Cheese, thinly sliced ( I used Morazalla and Shredded Cheese)
150g Shredded Ham
90g Fresh Cup Mushroom, thinly sliced
1 tsp Dried Thyme
Some Cracked Black Pepper
15 Small Sprigs Fresh Rosemary
2 tbsp Olive Oil
Some Sea Salt
1. For the dough., mix all the ingredients, using a dough hood to knead for about 20 minutes and let it proof for an hour. I did not use the breadmaker. Spray the top with some water at the beginning of the proofing.
2. When the proofing is complete, divide the dough into 2 equl portion, about 200g each. Oil the Pryex dish & fingers. ( I used baking tray instead). Stretch out 1 dough.
3. Arrange the ham on top, followed by the mushroom, dried thyme & cheese. Sprinkle with some cracked black pepper.
4. Oil the fingers again & stretch out the other half of the dough, cover on top of the cheese. Let to proof in a warm place until double it's size. It took me about an hour to do the proofing.
5. When it is ready, oil a finger & make dimples on top & press in the sprigs of rosemary. Drizzle some oil over the top of the dough. Sprinkle with some sea salt.
6. Instead of spraying some water in the oven to create steam. I placed a bowl of hot water inside and bake in a 180C preheated oven for 25-30mins or until the top is golden & crisp.