Focaccia Caprese

Focaccia is a popular Italian Bread which has toppings with herbs, vegetables and other ingredients. This is the choice for this month's We Knead to Bake where we are entering the second year from this month.. Aparna chose the Focaccia Caprese but also gave us the option to choose other toppings.. Focaccia has been on my list for such a long time and I am happy that I tried it. It was very delicious with a delicious base which was lightly crispy in the bottom with a spongy inner.. Focaccia Caprese is a basic Focaccia dough topped Caprese style. "Caprese" comes from the city of Capri, an island off the Italian coast. Capri is famous mostly for its villas, grottos and jutting limestone towers, and also for the salad named after it – “Insalata Caprese”  which is salad made with fresh tomatoes, basil and fresh buffalo mozzarella.  So this Focaccia Caprese is topped with sliced tomatoes, mozzarella and basil, in addition to the usual olive oil and herbs that are usual in focaccia. This recipe will serve 4 if served alone or 6 if served as a side


Ingredients
For the Dough
Bread Flour - 3 1/2 cups
Warm Milk - 1 1/2 cups + 2 table spoons
Olive Oil - 1/4 cup + some for brushing the dough
Salt - 1 tea spoon
Instant Yeast - 2 1/4 tea spoon
Sugar - 2 table spoons
For the Topping
Tomatoes - 4 - 5 (thinly sliced)
Mozzarella - 15 - 20 (2 inch square thin slices)
Basil Leaves - 1/2 cup (cut into thin strips)
Herbed Oil - 1/4 cup



For Garnish
Fresh Basil Leaves


Method
If you cannot find bread flour, you can add 1 table spoon fo Vital Wheat Gluten to 3 1/2 cups of all purpose flour and mix well. Or use just 3 1/2 cups all purpose flour
Add all the other ingredients for the herbed oil to the oil and mix well and set aside until use.
Put 1 1/2 cups of warm milk, yeast and sugar in the mixing bowl and mix it well.
Set aside for 5 to 10 minutes until it becomes frothy
Add oil and mix well.
Now add flour and salt and run the mixer (or knead by hand) until it forms a soft elastic dough
You may need 1 or 2 more table spoons of milk. Add as per need
Knead it for a few more minutes and shape it into a round ball and place it in a well oiled bowl. Coat the dough also with oil
Cover it and let it rise to almost double. This should take about an hour
After the dough has doubled, make 2 portions of the dough.
I made 2 focaccia with this dough. You could also make 4 small ones
Generously brush the baking pan with oil
Shape the focaccia into a rustic shape.
If the shape of the focaccia is odd, then it is fine as Focaccia is actually a "rustic" bread
Transfer the dough to the baking pans. If the dough shrinks, spread them with your oiled fingers
Make sure it is evenly in thickness throughout. Allow it to rise for another 20 minutes (covered)
Preheat the oven to 210 degrees C
Lightly oil the finger tips and make the "dimples" in the focaccia
Generously brush the surface with oil
Bake at 210 degrees C for about 18 - 20 minutes till it is almost done and golden brown.
Bring the focaccia out of the oven and increase the temperature to 230 degrees C
Drizzle the herbed oil over the focaccia and then arrange the toppings - tomato, cheese and basil
Do not leave much space between them and ensure that the topping covers most of the surface of the bread
Brush more herbed oil (or drizzle) over the topping and return the focaccia to the 230 degrees C oven and bake it for 5 to 10 minutes until the cheese is melted.
Remove from the oven and garnish with fresh basil leaves
Cut the Focaccia into wedges and serve piping hot!!


Sending this to YeastSpotting