I was reading ‘Unaccustomed Earth’ and eventually ended up with the chapter which talks about Entruscans. The way they helped Greece to embed the cultivation and irrigation system, the entruscan museum etc. Trust me, I am not going to write about Entruscan history, but the significance of their contribution in the culinary world. I am awed at the events coming together, when something need to be created. Jumpa Lahiri’s enormous capacity of story telling goes without saying, the page about Entruscans inspired me to create Focaccia in my kitchen, instead of any other breads.
Focaccia is the Entruscan contribution to the culinary world, a marvel of simplicity in the recipe.
The way Italian or the french cuisine has penetrated the global culinary scenario, Greek food has not. Focaccio seems to be an outliar.
Enjoy the traditional focaccia with the healthy twist of whole grains.
- 2 cups whole wheat flour/atta
- 1 cup all purpose flour
- 1 tbsp instant yeast
- 3 tbsp orange juice
- 1 cup warm cup water
- 1 tbsp granulated white sugar
- 1 tbsp salt
- 2 tbsp olive oil/vegetable oil
- 2 tsp crushed oregano
- 1 tsp crushed red pepper
Method – Mix all the dough ingredients together, and beat at medium speed, in your electric hand mixer. Once all the ingredients come together, increase the speed and continue beating for 2 more minutes, until the dough start pulling away from the sides of the bowl.. If you think your dough is hard add some more water and beat at this stage, as flour to water ration depends many factors such as the quality of the flour, room temperature etc.
Let the dough rest for 1-2 hours in a covered large bowl, until double in size.
This dough becomes very sticky, making almost impossible to work with hands. So, wet your hands with the water and work with the dough.
Grease a 12 inch square pan. Transfer the dough on the greased square pan and spread the dough evenly. Keep the pan covered with a cling foil.
Let it rest for an hour more, till it doubles in size, again.
While the dough is rising pre heat the oven at 420°F or 210°C
Poke holes through out the dough.
Topping – Mix the oregano and chilly flakes in the oil, and brush them on the raised /proofed dough.
Bake it for 23-25 minutes, or until the bread is browned on the top and evenly baked.
Take it out of the oven, and let it rest on wire rack for 5 minutes.
Cut into squares and serve.
You can serve it hot or store for further use, for 2 days at room temperature.