An Easy First timers Bread- FOCACCIA BREAD

Homemade Spanish EVOO Tomato Green Chutney and Jalapeño Focaccia Bread

Ingredients:

3 cups All Purpose Flour

2-3 cups warm water

1tbs quick rise yeast

1tsp white sugar

1 tbs garlic salt

1 red tomato sliced and seeded

5-6 pickled or raw Jalapeño

Red Chilli flakes

Green cilantro chutney or Pesto

Spanish EVOO as needed for kneading the dough and drizzling on the bread

Utensils:

9x9 glass pan, 9” cast iron wok

Serrated knife for cutting into the bread

Process:

Knead the dough very loosely or with less effort combine all the ingredients with a silicone or plastic strong spatula. It should come together very sticky and gooey. Drizzle some EVOO if to clean your hands in case you use your hands. Cover the dough with a damp kitchen towel and let it rise for about 1-2 hrs on counter top. Check on it after 2 hrs. You will see it double the volume. Punch gently in the center of the dough and knead it by folding the dough inwards for the entire circumference of the dough ball.

Now cover it again with the damp towel for the second rise for 1-2 hrs.

Repeat the process for the third rise.

This time around make two parts of the dough and spread it in your desired size baking sheets, for the fourth rise, emboss it with the toppings, drizzle with a teaspoon of pesto or green cilantro chutney whatever is available, along with EVOO and leave it for rise for 20 minutes.

Finally bake separately or at the same time depending on the size of your oven at 350 F for 45 mins.

Final rising dough in the baking glazed 9x9 pan or a 9inch cast iron wok for another 10mins.

Bake bread after final rising in a 350 pre heated oven for 40-45mins

Drizzle some EVOO on top of the bread and let it cool for another 15-20 minutes

After 15-20 mins flip the bread on a wooden board

It should release it self easily with a slight gentle scrape on the edges of the pan,
but no effort for the cast iron wok, it just glides out.
I must say cast iron is the best bakeware for breads.