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Focaccia Bread

Indulge in the warm freshly baked goodness of this Focaccia Bread made with Olper’s Full Cream Milk Powder! Made with just a handful of ingredients, this recipe is simple yet satisfying. The addition of Olper’s Full Cream Milk Powder gives the bread a soft, pillowy texture that’s hard to resist. Top the focaccia with your favorite herbs or olives, or enjoy it plain as a side dish or sandwich bread.#happycookingtoyou #foodfusion # #Olpers #OlpersMilkPowder #happycookingtoyou #digitalammi #digitalmom

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Ingredients:

-Khameer (Instant yeast) 1 tbs

-Bareek cheeni (Caster sugar) 1 tbs

-Lukewarm water 1 Cup

-Maida (All-purpose flour) sifted 1 & ½ Cup

-Namak (Salt) 1 tsp

-Olper’s Milk powder ¼ Cup

-Extra virgin olive oil 3 tbs

-Maida (All-purpose flour) sifted 1 & ½ Cup

-Extra virgin olive oil 1 tbs

-Extra virgin olive oil ½ tsp

-Extra virgin olive oil 1-2 tbs

-Extra virgin olive oil 1-2 tbs

-Extra virgin olive oil 1 tbs

-Lehsan (Garlic) sliced 4-5 cloves

-Black olives sliced as required

-Cherry tomatoes as required

-Rosemary as required

-Namak (Salt) to taste

-Lal mirch (Red chilli) crushed to taste

-Olive oil

 

Directions:

-In a jug,add instant yeast,caster sugar,lukewarm water & mix well,cover & let it proof for 5 minutes.

-In a bowl,add all-purpose flour,salt,milk powder & mix well.

-Add yeast mixture,olive oil & mix well until gluten is formed (3-4 minutes).

-Add all-purpose flour & mix well until dough is formed.

-Add olive oil & knead well.

-Grease with olive oil,cover with cling film & let it proof for 30 minutes (warm place).

-Transfer the dough on a clean working surface,add olive oil, use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again.

-On greased bowl,place dough,cover with cling film & let it proof for 30 minutes (warm place).

-Grease baking tray with olive oil.

-Transfer the dough on greased baking tray,use your fingers to dimple the dough & repeat it few times during proofing the dough to make air pockets,fold the dough & dimple the dough again,cover with cling film & let it proof for 30-40 minutes (warm place).

-In a small frying,pan add olive oil,garlic & fry until light golden.

-Let it cool.

-On bread dough,add garlic infused olive oil,use your fingers to dimple the dough,add fried garlic, black olives,cherry tomatoes,rosemary,salt & red chilli crushed.

-Bake in preheated oven at 190C for 25 minutes (on both grills).

-Let it cool on a wire rack.

-Cut into pieces,drizzle olive oil & serve!

Recipe By: Seema Hanif

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