Eggless Herbed Focaccia Bread Recipe

Name: Eggless Herbed Focaccia Bread Recipe
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 4
Cuisine: Italian Recipes
Ingredients: 2 cups All Purpose Flour (Maida); 1-1/4 cups Milk; 1 teaspoon Sugar; 1 teaspoon Salt; 1 tablespoon Active dry yeast; 1 teaspoon Extra Virgin Olive Oil; null Oil to grease the baking tray; 2 tablespoon Tulsi (holy basil); 2 tablespoon Methi Leaves (Fenugreek Leaves) mint and coriander leaves; 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves); 2 teaspoon Dried oregano; null Extra Virgin Olive Oil as required

roshni

March 30, 2017

1535 Ratings

Time:Prep: 2h 30m|Cook: 30 M|Total: 3h 0min

Makes:4 Servings

Meal:Side Dish

Cuisine:Italian Recipes

This Eggless Herbed Focaccia Bread makes a great tea time snack and as a side for pasta night. This is an easy recipe to make. The recipe requires 2 hours for doubling in size; but let me tell you, the wait is totally worth it! I could get it right in the first time baking. So could you!

Serve this Eggless herbed focaccia bread with Spicy Mexican Salsa Verde and Roasted Vegetable Pasta Primavera.

Have a look at the other bread recipes that we have

Serve this Eggless herbed focaccia bread with Spicy Mexican Salsa Verde and Roasted Vegetable Pasta Primavera.

Have a look at the other bread recipes that we have

Ingredients

For the Dough

2 cups All Purpose Flour (Maida)

1-1/4 cups Milk

1 teaspoon Sugar

1 teaspoon Salt

1 tablespoon Active dry yeast

1 teaspoon Extra Virgin Olive Oil

Oil, to grease the baking tray

For the Topping

2 tablespoon Tulsi (holy basil)

2 tablespoon Methi Leaves (Fenugreek Leaves), mint and coriander leaves

2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

2 teaspoon Dried oregano

Extra Virgin Olive Oil, as required

Instructions for Eggless Herbed Focaccia Bread Recipe

To prepare Eggless Focaccia Bread, get prep with all the ingredients. First take hot milk and add sugar to dissolve completely. Also, grease your Baking tray.

When the milk and sugar mixture reduces to lukewarm temperature, add yeast and mix well. Keep aside for at least 10 minutes so that the yeast is proven.

Mix dough and salt. Add oil and the proven yeast mixture.

Knead to make a medium tight dough.

Roll the dough to one-inch thickness. Cut the dough according to the size of your baking tray.

Place the rolled dough on the greased baking tray and leave it to prove for at least 2 hours.

Meanwhile, to prepare topping, heat the oil and sauté the chopped green and fresh herbs in it for about half a minute and keep the mixture aside.

Once the bread is proven for 2 hours and almost double size, preheat Oven for 10 minutes at 200 degrees Celsius.

Make depressions using the forefinger all over the bread about 1 inch apart.

Now put the topping mixture on the bread n spread it equally.

Place the baking tray in the oven and bake for 15-20 minutes. Check after 15 minutes and then continue for another 5 minutes if yet to be done. (If you are using an OTG oven, bake for 15 minutes in baking mode and 10 minutes in grill mode just to get golden color on the upper part).

Remove from the oven, cut the bread into squares and serve the eggless focaccia bread with Spicy Mexican Salsa Verde and Roasted Vegetable Pasta Primavera.