Achari Focaccia

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A fusion of traditional Focaccia with the flavors of Indian pickles; this Achari Focaccia is soft, flavorful and works perfectly as an appetizer or side.

A quick version, this focaccia needs only one rise and comes together with only a few minutes of active time! Pair it with your favorite dip for a lovely party recipe!

Prep Time15

Cook Time20

Resting Time1

Total Time1 35

Course: Appetizer, Breads

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 208kcal

Author: Smruti

Ingredients

3 cups all purpose flour
3 tablespoon unsalted butter (room temperature)
1 ¼ teaspoon instant yeast
1 ¼ teaspoon salt
1 teaspoon sugar
1 ¼ cup water (warm)
2 tablespoon garlic pickle
2 teaspoon koro sambhar
2 teaspoon cilantro (chopped fine)
1 tablespoon olive oil

Instructions

In the base of the stand mixture add all purpose flour.
3 cups all purpose flour
Add in instant yeast, salt and sugar.
1 ¼ teaspoon instant yeast, 1 ¼ teaspoon salt, 1 teaspoon sugar
Next add warm water and unsalted butter.
1 ¼ cup water, 3 tablespoon unsalted butter
Mix everything using the dough hook till the dough comes together. Knead for another 5 minutes so the dough is soft and supple.
Place the dough ball in the bowl lined with oil and rest covered in a warm place.
The dough will double in about an hour.
Line a 9*9 baking tray with oil or cooking spray.
Transfer the risen dough to a lined baking tray.
Spread out the dough evenly in the baking tray. Add olive oil and dimple the dough thoroughly.
1 tablespoon olive oil
Add koro sambhar and garlic pickle.
2 teaspoon koro sambhar, 2 tablespoon garlic pickle
Lightly spread the toppings over the dough and add some finely chopped cilantro.
2 teaspoon cilantro
Bake in the oven preheated to 450 degrees F for 18-20 minutes.
Remove from the oven and add some more olive oil on top. Let the bread cool a little before slicing into squares or triangles.
Serve with some garlic pickle, chutney or just some salted butter.

Video

Notes

Measure the ingredients correctly: It is important to measure the ingredients correctly. Excessive flour will result in a drier bread and so will less fat or water. More water will make a sticky dough that is difficult to work with.

Activate the yeast right: If using active dry yeast in the recipe add warm water, salt and sugar to the yeast to activate; then mix in all the dry ingredients. When using instant yeast, add that with the other ingredients. Then add warm water and make the bread dough. We do not need to activate instant yeast separately.

Using wheat flour: To do so, simply swap all or half of the all purpose flour with whole wheat flour. Remember to add one tablespoon of essential gluten for every cup of wheat flour used.

Adjust the toppings: This achari focaccia is great to top with some koro sambhar and garlic pickle. However, use another flavor of pickle if you like. Moreover, add some thinly sliced vegetables if you like. Plus, sliced jalapeños work well to top this bread.

To make the focaccia ahead of time: Make the focaccia from end to end before hand. Cool completely and transfer to a foil or parchment paper. Loosely wrap it and store at room temperature. Heat or enjoy directly at room temperature.

To make it spicy: Adding the pickle and koro sambhar as a topping keeps the bread medium spicy. However, to make it more spicy, add some of these in the bread dough itself. Also add some chopped jalapeños to the dough and bake. That way the bread will be spicy throughout the layers.

Making a thin focaccia: To make a super thin focaccia, use a larger square or rectangle baking pan. The thinner the dough is spread, the crunchier the outside.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition