Garden Focaccia Bread with Semolina, with Added Protein
Enjoy an edible garden with this Garden Focaccia Bread with 100% Semolina. To increase the protein content, I have added protein powder which is totally optional.Focaccia Bread is probably the easiest of all Breads as it does not require any great bread making skill. Also, it is a very flexible bread since you only need to stretch the dough, put some toppings and bake.
Equipment
- Kitchen Aid Hand Blender
- Standard cup measuring 240 ML
- Standard Tsp, Tbsp
- Cast Iron Skillet 10 inches to bake single Focaccia Bread. Else use multiple 6 or 8 inches skillet or Pan.
Ingredients
- 1 tsp Active Dry Yeast. Double the quantity if using Fresh Yeast.
- 1 tbsp Brown Sugar. Preferably`granular.
- 1.5 cups Lukewarm Water (divided) Make sure that the water is lukewarm. You can touch it with your finger and feel it. Or use a thermometer. Temperature should be between 100-110°F or 37-43°C.T
- 3.5 cups Fine Semolina/Chiroti rava You can grind coarse Semolina and use.
- ½ cup Vegan Protein Powder. This is optional. Use Milk powder for Non vegan options.
- 2 tsp Salt
- 3 tbsp Olive Oil
Instructions
- Take Yeast and Sugar in a small Bowl. Add 1/2 cup of lukewarm water.
- Keep aside to let the yeast bloom.
- In a large pan, add semolina, salt, protein powder, oil and the activated yeast.
- Add 1 cup of lukewarm water.
- Mix everything with a spatula.
- Knead the dough either by hands or use a stand mixer. Knead for at least 15-20 minutes if kneading by hand.
- Knead for 7 minutes on high speed if using a stand mixer.
- The dough will be sticky. Cover with a cling film and let it proof for an hour or 2. Depending on the weather conditions it may take either less or more time.
- Grease a Cast Iron Skillet with olive oil. You can either use one large pan (I used a skillet of 10 inches) or multiple small skillets (6 or 8 inches). You can also use any other Baking Pan.
- Apply some oil to your palms and spread the risen dough.
- Brush with some milk to keep the top moist.
- Mix some dry herbs with olive oil. I used dry Italian Herb which is a mix of Thyme, Oregano, Rosemary and Basil.
- Poke dents in focaccia and fill this herb plus oil mixture.
- You can also use any fresh herb of your choice. I used fresh rosemary.
- Since this is garden focaccia. Use any fruit or herb of your choice to create a beautiful garden.
- The dough should again keep rising at least for 1/2 an hour. While this is rising , you can create the garden with veggies of your choice.
- Apply a thin coat of oil on veggies so that they don't burn while baking.
- Bake in a preheated oven @ 400°F/200°C for about 35 minutes. Please check after 30 minutes since the oven temperature may vary.
- Some of you may prefer a crusty top. This being a Semolina dough, the top will be crusty. But if you prefer a softer top, then apply some oil or butter.
- Cover with a Kitchen towel for 15 minutes.
- Uncover, slice and serve with some olive oil.
