Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Tuesday, July 4, 2017

Chicken Foccaccia


For the dough:
3 cups All Purpose Flour 
1tbs Active Dry Yeast                  
1 tsp Salt                    
1 tbs Olive Oil            
1cup Water

1/4 Cup Green Olives
1 Cup Shredded Chicken
1 Sliced Onion
1 Diced Tomato
1 TSP Dried Basil
1 TSP Dried Oregano
Red Cayenne Pepper flakes (optional)

Yield: Makes two 12 inch Focaccias or one big Focaccia.


1. Heat 1 cup of water for 35 seconds in the microwave. It should feel lukewarm on your wrist. Mix 1 tbs active dry yeast and 1 tsp granulated sugar. If the yeast is active within 3 - 4 minutes it would become frothy and begin to rise to the surface, otherwise it will be flat which means it is stale so should not be used for baking. 

2. In a food processor pulse to combine 3 cups of sifted all purpose flour and salt. Pour the yeast solution through the feed tube and pulse 3 or 4 times until well incorporated and the whole mixture forms a ball. Add 1 tbs olive oil and pulse for 2 - 3 seconds till the dough becomes springy and starts to spin which means it is kneaded enough.

3. Remove the dough from the food processor bowl and with greased hands shape it into a ball by gathering towards the bottom and pinching to close, then place it in a greased bowl, cover with a lid or plastic wrap and leave it in a warm dry place on the counter to rise - 45 minutes to an hour till it is double in size. But yes, you have to check to see if your dough passed the window pane test. Donna Currie in her article on Serious Eats describes how to test "if the gluten has developed well enough for it to hold the bubbles while it rises, and stretch even more as the gases expand from the heat."

4. Place the puffed up dough in the centre of a greased pizza pan and slowly start spreading the dough  outward by pressing gently and evenly with the tip of your fingers greased with olive oil till it covers  the entire circumference of the pizza pan and is shaped into a 12 - 14 inch circle as big as the pizza  pan. Alternatively you could just press the dough on a lightly floured surface and start working on it with your fingers using the same technique till you stretch it to form a 12 - 14 inch circle. Transfer to a pizza pan or stone. 

5. Drizzle olive oil generously on the surface of the crust, then with the help of a fork prick everywhere. Alternatively you could use your fingers to make depressions all over. This is done to prevent the bubbles from popping up while baking.

6. Sprinkle dried oregano and basil on the crust.  Then use toppings of your choice. Below are pictures of focaccia with different toppings.

7. The focaccia in the above picture has shredded chicken, diced fresh tomatoes, onions, green olives as toppings. 

8. Focaccia with Mushrooms, Black Olives and Mozzarella Cheese. 

9. Sun Dried Tomatoes and Onions focaccia.

10. Portobello Mushrooms and Cheddar Cheese Focaccia. Enjoy!

Wednesday, November 23, 2016

Chicken Calzones

Chicken Calzones

3 cups All Purpose Flour 
2 cups Mozzarella cheese(grated)
1tbs Yeast  
1/2tbs Sugar            
1 tsp Salt                    
1 tbs Olive oil              
1cup Water
1 tbs Olive oil
Pizza sauce
Green/Red Peppers
1. Add the yeast and sugar to 1 cup of luke warm water in a bowl and leave to rise for 5 mins.

2. In a food processor, add 3 cups of  flour and salt. Pulse to mix well.  Add the bubbly yeast water to the flour and pulse on and off till everything comes together and forms a dough. If you find it too dry then just sprinkle a little more water taking care not to make it soggy. Keep pulsing and pausing till the dough becomes springy and starts to spin.  Add 1 tbs of olive oil and pulse once more, then remove.

3. Make the dough into a ball  and place it in a greased bowl. Cover with a moist tea towel or cling wrap and leave it on the counter in a cozy corner to rise for 1- 2 hours.

4.  While the dough is rising prepare the chicken filling as given in the recipe here. After 2 hours the dough is double in size. It is now smooth, spongy and ready for making calzones, pizza, foccaccia or panza roti etc.

The Calzones:

1.Divide the dough into 4 equal parts and shape each like a round ball.  Cover and leave for 10-15 mins. Take each ball and roll it into a fairly thin circle. I prefer pressing it with my fingers lightly to make a small flat round. Drop 1 tbs of pizza sauce on it. Give it a quick swirl so that it stays in the inner circle leaving the circumference clean and dry.

2. Mix together the chicken filling and some grated mozarella cheese (as much as you want). Place a portion of the filling mixture on the flattened round of dough. Do not over or under load. The filling should be just enough for you to be able to seal the calzone neatly.

3. You can also add olives, green/red peppers, tomatoes and sliced mushrooms to the filling if you like. Drizzle some more pizza sauce, some blobs here and there if you want and sprinkle some more mozarella cheese.

4. With wet fingers moisten the edge of the calzone, then dust a little flour on it so that it becomes sticky enough to seal the edges.

5. Close the calzone in the shape of a crescent, press the edges with a fork and tightly seal them. Care should be taken not to let the filling bulge out and touch the edges, If the edges are not sealed well then there is a chance of the filling leaking out while the calzone is baking. Repeat the same process for each one of the calzones.

6. Take a baking sheet, line it with parchment paper and place the calzones on it. Glaze them with an egg wash (egg whites whisked with a little water) prick them with a fork and bake in the center of the oven preheated at 400 degrees fahrenheit for 15 - 20 mins or until done.

7. Remove from the oven, let them cool a bit before serving them.

8. Drizzle some warm pizza sauce and mozzarella cheese on top and enjoy!

Tuesday, July 10, 2012

Baked Pies

Flour - 4 cups
Yoghurt - 4 tblspns
Yeast - 1 tblspn
Warm water - 1/2 cup
Baking powder- 1 tspn
Olive oil - 1tblspn + enough for brushing

Method: Add yeast to 1/2 a cup of lukewarm water along with a pinch of sugar. Stir well and let it rest for 5 -10 mins till it rises. Meanwhile add 4 cups of all purpose flour to the processor, add salt, pulse once or twice so that the salt gets nicely mixed in the flour. Now add yoghurt and baking powder and pulse again., Pour in the yeast solution little by little while pulsing. Finally add the olive oil, and pulse again 2 or 3 times till the dough starts spinning. If the dough is dry, sprinkle a little more water and pulse again. The dough should be soft and spongy and a little bit gooey. Remove from the processor, form into a ball and let it rise in a covered greased bowl for atleast 2 hrs. The dough is now ready for making pies. Take small balls of dough shape them in the form of a circle with your palms and toast them on one side in a griddle or frying pan. Spread a mixture of olive oil and zavtar and keep it on broil for 3 - 4 mins till the pies are nicely done. You can use any kind of topping for these pies like meat mixture, cheese, veggies etc. You can even spread the dough on a cookie sheet. Sprinkle the top with olive oil and keep it in the lowest wrack of the oven for 10 mins and once the bottom is a bit brown, put it on broil for another 2- 3 mins till it is golden brown. Enjoy these with your favourite dips.

Monday, April 9, 2012

Sweet Potato Focaccia - Peasant Style!

I had left over roasted sweet potato lying in the fridge and I wanted to make good use of it. The thought of making chaat or eating it with sprinkled cinnamon, brown sugar/honey was not appealing. The other day I made flat bread (rotis) out of it and enjoyed eating them all myself. But this time I thought that the kids who are always picky and have canadian taste buds wouldn't like it. So I finally embarked on the idea of trying foccaccia with roasted sweet potato and fresh rosemary. I imagined the taste in my mind - the sweet foccaccia bread with the rosemary flavour combined with fresh vegetable toppings - will definitely be a success! So I tweaked my recipe for regular foccaccia a bit by adding egg and increasing the flour quantity and lo and behold, it worked out very well.

All purpose flour -4- 41/2 cups
Quick rising yeast- 1 tblspn
Lukewarm water - 3/4 cup
Salt - 1/2 tspn
Egg - 1
Sweet potatoes - 1 medium size
Olive oil - 4 tblspns
Green &; red peppers - 1 each
White button mushrooms - 6
Red onions - 1/4 cup sliced
Green / Black olives - optional
Tomatoes - 1 diced
Fresh rosemary herb - 1 small strand (can be substituted with basil/oregano)
Mozzarella/cheddar cheese - optional

Roast the Sweet potatoes in a baking pan at 400 degrees fahrenheit in a preheated oven for 1/2 an hr to 45 mins till they are tender. Poke them with a knife before keeping them in the oven otherwise they burst when overdone and are left in the oven unattended. Peel them when they cool down, mash well and set them aside.

 Take a cup of water and warm it in the microwave for 40 seconds. It should be lukewarm to touch. Add 1 tblspn yeast and 1/2 tspn sugar, mix well and leave it to rise - 5 mins. Meanwhile put 3 cups of flour in  the food processor, add salt and pulse it till it mixes well. Now add the egg, mashed sweet potatoes and pulse again, followed by the yeast solution. Keep pulsing at short intervals till the dough is formed. Now add 1 tblspn olive oil to it and pulse more till the dough starts spinning. This means the dough consistency is reached. The dough starts spinning when it is elastic. we need an elastic kind of dough to get a spongy texture in the foccaccia. At this stage remove the dough from the processor, roll it in the shape of a ball and put it in a greased container, cover it with plastic wrap or a plate and let it rise for 45 mins to 1 hr. Preheat the oven at 400 degrees fahrenheit. When the dough doubles in size, take it and put it on a greased pizza pan without punching or flattening it. Now start working on it from the sides by pressing it with your fingers and spreading it  like a pizza bread. The dough is so spongy that you can dig your fingers into it and make impressions like tiny craters. Sprinkle the remaining olive oil generously so that it fills the little craters.

Dust with dried oregano and basil, then spread all the cut vegetables on top. Press them a bit and bake in the second position in the oven for 15-20 mins till it crisp on the bottom and very lightly golden on top. You may add cheese towards the end. Just wait for the cheese to melt and remove. Cut them into wedges or squares and serve hot. It is very filling and nutritious. Enjoy!