Place flour, yeast, 2 tblsp olive oil, sugar and 1/2 the salt in a large
bowl. Mix thoroughly.
Mix warm water and gather to make a non sticky dough. Knead well for 5
minutes to make it smooth. Grease the bowl and place the dough covered
with a cling wrap. Set aside for 1 & 1/2 hours to let it rise.
After 1 & 1/2 hour, the dough would have risen and punch it down again.
Roll it to a thick flat bread in desired shape and place it over a lined,
well greased baking tray. I used my rectangle baking tray. Let it sit or
another 1/2 hour. Meanwhile, Slice onion and mix it with a tblsp of
Till then (1/2 hour) the dough would have risen a little bit and now, make
shallow dips using your finger as shown in the picture. Generously drizzle
olive oil and spread the sliced onion and sprinkle salt over it.
Pre heat oven to 200o C and bake the bread for 15 â€“ 18 minutes or until
the focaccia freely moves in the baking sheet. Let it cool over a wire
rack and cut it into squares to serve.
Actually, the salt has to be added only as topping, and only a pinch in
the dough. But to suit my taste, I added in the dough.
I tried cooking the onion first and then topping the focaccia and bake, it
got burnt, so I recommend to add as such for baking.
Using any herb will yield a flavourful bread.
I made it as a whole single bread, but you can also make small round/ oval
shaped breads for easy serving.
If you are using other yeasts such as fresh yeast or dry yeast(1 tblsp),
then, dissolve the sugar and yeast in luke warm water and keep aside for
few minutes. It should froth and rise, forming froth on the top like a
beer mug. then mix this with the flour to make dough.