Garlic and Oregano Focaccia (Vegan)

 

A trip to the hills is never complete without stacking up herbs from the “nature shops” that sell the local produce. Sometimes, we even stop by the fields where herbs are being grown. Villagers are always welcoming and generous to let us pluck fresh herbs, thereby letting us experience the exhilaration of plucking and then shade drying our precious booty at home. The home stay in Munsiyari where we spent some time  last month had a small patch by the brook where peppermint flourished bountifully. We had endless cups of peppermint tea in the morning after long walks. It was like an elixir. We also plucked a lot of oregano from there. Of late, we have being enjoying oregano in our soups, veggies, stews and breads.  Used oregano in Garlic Focaccia last week. The combination was great. The bead had strong flavor of garlic and lovely aroma of oregano.

Here is the recipe –

Garlic Oregano Focaccia

Ingredients

1 ½ cups all purpose flour

1 ½ cups whole wheat flour (atta)

¼ cup olive oil

1 cup warm water

4 cloves garlic (minced)

1 ½ teaspoon instant dry yeast

1 tablespoon dried oregano

1 teaspoon sugar

1 teaspoon salt

About 2 teaspoons oil for oiling the bowl and baking tray

Some salt for sprinkling on the bread

Method

Dissolve sugar in warm water. Add yeast. Let stand for 15 minutes.

Sift together all purpose flour, whole wheat flour and salt.

From the ¼ cup olive oil, reserve 1 ½ tablespoon for drizzling on the bread. Mix the rest in the flour mix.

Add half the quantity of minced garlic. Add warm water and knead for 10 minutes till the dough becomes smooth and elastic.

Transfer the dough to a greased bowl. Cover and let it rise for 1 hour or till double in size.

Oil the baking tray, add dough, and stretch the dough to a rectangle (8 inch x 5 inch). Dimple the dough about a dozen times with the tip of your finger pointing straight down. Leave for 30 minutes.

When the bread has risen well, drizzle the remaining olive oil, sprinkle the remaining minced garlic, oregano and salt on the bread.

Bake in a pre heated oven at 190 degrees C for 25 to 30 minutes or until the top is well browned.

 Linking to Vegan Thursdays
Submitted for Yeastspotting