Eggless Focaccia
A simple Italian flatbread — paav dough pressed into a rectangle, dimpled, brushed with garlic-rosemary oil and topped with onion, tomato and olives.
Per serving
Ingredients
- 220 gMaida (main)
- 1 tspSugar
- 2 tbspMilk powder
- 1/2 tspSalt
- 1.5 + 1/2 tspEno
- 2 tbspOil
- 4 tbspYoghurt (curd)
- as neededLukewarm water
- 30 gMaida (cooked paste)
- 100 mlMilk (cooked paste)
- 50 mlOlive oil (topping)
- 4 clovesGarlic, minced
- 1 tspRosemary
- 1 tspBasil
- 1/4 cupOlives, halved
- 1/4 cupCherry tomatoes, sliced
- 1/4 cupRed onion, sliced
- a pinchSea salt flakes
Method
- 1
Make the cooked-flour paste (30 g maida + 100 ml milk). Cool covered.
- 2
Sieve maida. Add salt, sugar, milk powder, 1.5 tsp eno + curd.
- 3
Add cooked-flour paste. Knead with water 5–7 minutes.
- 4
Add oil, knead. Sprinkle 1/2 tsp eno + a little milk, knead once more.
- 5
Press the dough into a greased rectangle tin to about 1.5 cm thickness.
- 6
Dimple all over with your fingertips.
- 7
Warm olive oil with minced garlic and rosemary for 30 seconds. Pour over the dough — it should pool in the dimples.
- 8
Scatter sliced onion, cherry tomatoes, olives and basil. Finish with sea salt flakes.
- 9
Bake at 180°C for 20–25 minutes until the edges are golden and the toppings are roasted.