Ingredients:

• 2.5 cups – all-purpose flour
• 1.25 tsp – active Dry yeast
• 1/2 tsp – Sugar
• 1 cup – water
• 4 tbsp – Olive oil
• 1/2 tsp – salt
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – pepper powder
• 1/4 tsp – Italian seasoning
• 6 Cloves – garlic, finely chopped
• 1 tsp – a mixture of Oregano and Thyme

Method:

1. Ferment yeast in warm water with sugar for 10 mins.
2. Now add 3 tbsp of olive oil, mix gently and keep aside.
3. For the Focaccia:
4. In a mixing bowl tip in flour, salt, red chilli powder, pepper powder, Italian seasoning, finely chopped garlic and mix well.
5. Add the fermented yeast and mix and knead it for 8-10 mins to form a smooth dough.
6. Smear olive oil all over the dough and keep in a warm place for 2 hours
7. Now punch the dough to release air and place the dough in a greased baking tin.
8. Cover and keep aside in a warm place for 2 hours.
9. Make a few depressions the dough’s surface.
10. Brush the top with olive oil and top with cherry tomatoes, kasuri methi, herbs and cheese.
11. Bake in a pre-heated oven 180 Deg Celsius for 30 mins.
12. Take the baking tray out and brush with very little olive oil; sprinkle with grated cheese while still warm. Cut into desired shapes
13. Cool for 5 mins. Slice and serve hot.
14. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S