Classic Cheese and Herb Foccacia
- Room temperature water 230 ml
- Active dry yeast 2 gm/ 4 gm Fresh Yeast
- Flour 450 gm
- Sugar5 gm
- Salt1 gm
- Olive Oil45 ml
- Tomato paste80 gm
The Poolish 100 gm
●20 gm cherry tomatoes, cut in halves
●5 gm dry oregano fresh or dry
●5 gm rosemary fresh or dry
●5 gm thyme fresh or dry / Sage fresh or dry
●5 gm sea salt flakes
●150 ml olive oil
●100 gm Sliced Onion Sauteed
●20 gm Garlic Pod Sauteed
●50 gm Coloured peppers (If available- Optional)
●50 gm Grated cheese (Optional)
Steps to make it
1. Prepare the polish
Mix the flour, water, yeast and leave it at room temperature for an
hour. Refrigerate for 12 hours. Remove from fridge 1 hour before
making the dough.
2. Pre-heat the oven to 250 deg C.
In the polish mix the flour, water, remaining yeast, sugar, tomato
paste. Knead the dough gently for 3 minutes. Add the salt and
olive oil. Knead again for 4-5 minutes. Once mixed grease a bowl
and transfer the dough inside and cover and rest for 1 hour.
3. After the 1st proof/ rise, remove the dough from the bowl, lightly
knock, stretch and fold from all the side like you would do to a
4. Rest again for 1 hour.
5. After the second rise, lightly knock and transfer the dough in a
ring of 7 inches. Shape it like a ball and leave to proof for 1 hour.
You can also use a flat tray or a bigger ring if you prefer to make a
6. After the 1st proofing, punch the dough with your finger.
Sprinkle all the herbs and veggies, stuff the garlic pods, sprinkle
grated cheese , drizzle olive oil generously, now punch again to
make sure everything settles evenly. Now drizzle sea salt all over.
7. Proof for another 30-35 min at 30 deg room temperature. Check
the bubbles and lightness in the dough. Press gently with your
finger, if the dough leaves finger mark it’s done and if it springs
back proof more.
8. Bake at 250 deg for 1st 10 minutes with water in a bowl (to
generate steam). After 10 minutes reduce temperature to 180 deg
(if its high rise bread) and 200 deg if you are making a flat
Focaccia about 1 inch high and bake for 10-12 more minutes.
Chef Nesar Ahmed
With over 17 years experience in Baking and patisserie Chef Nesar has
worked locally and internationally with renowned hotel chains like HHI, Taj,
Oberoi Hotels and Fairmont Hotels and Resorts in India, Bhutan, Dubai, and
South Africa and stand alone patisserie concepts like Dezertfox, New Delhi
and Bhopal Baking Co, Bhopal .
He specializes in Artisan European Bakery and Pastry products with a
modern approach which he loves to make from scratch. He has won several
awards at company level and also at national level during chef competition
in AHAAR, New Delhi. In his current role at Bhopal Baking Co. He has been
successful in creating a demand for high end bakery and pastry products in