My mom brought a bread machine in NZ a while ago and since then she’s been just ga-ga about it and become all earthy by baking a new kind of bread loaf every weekend. This Bawi bride ofcourse doesn’t have a bread machine but it inspired me to get some yeast and try making my own yummy bread – Focaccia – that I could brag about.
I also had some ready-made seekh kebabs lying at home that I didn’t know what to do with so the Seekh Kebab Focaccia was born – and oh what a success it was!
To get 12 big chunks you will need:
2 cups of lukewarm water or whey (left-over from making the Gher-nu-Ricotta)
1 tablespoon active dry yeast
1.5 tbsp sugar to feed the yeast
4 tablespoons olive oil
1 tablespoon cracked pepper
4 and 3/4 cups bread flour (I used about 2 cups maida and 2 cups whole wheat roti flour to get a bread with a browny colour and a more earthy flavour)
2 ready seekh kebabs or cooked sausages
A handful of fresh herbs or coriander
Caution – make this only when you have a whole evening to waste
- Add the yeast into the lukewarm water along with the sugar and zap it in the microwave for 30 seconds. Let the mixture rest till the yeast becomes alive and foamy
- In a steel bowl, add in the olive oil, pepper and 1 cup of flour and mix well to get the slight peppery flavour. Once the yeast is ready, pour it in and then slowly add flour 1 cup at a time, making it into a soft sticky dough.
- Oil another steel bowl and place the dough in there. Cover with cling wrap and store in a warm place for 45 mins for the yeast to do its thing until the dough is double in size
- Do not knead the dough at all. Simply scoop up and spread to form a flat layer on a baking tray prepped with baking paper. Top up the bread with the sliced tomatoes, herbs and seekh kebabs or sausages
- Let the dough rest in a warm place for another 30 minutes
- Bake in the oven at 200 degs celcius for 20-25 mins until the Focaccia is golden brown
- Serve the hot Focaccia with Amti-ni-Dar or smash one of Grandpa’s Kheema Kebabs on top of it for double meaty goodness. It also tastes great with melted cheese the next day.