This Bombay Spiced Focaccia offers a spicy twist to the classic Italian loaf. Serve dunked into hot soup or alongside pasta.

Prep time 2+ hours | Bake time 20mins| Makes 1 loaf

Ingredients

For the focaccia:

300g strong white flour, plus a little more for dusting
7g dried fast action yeast
1tsp salt
1/4tsp dried chilli flakes
1/2tsp ground turmeric
1/2tsp mustard seeds
2tbsp olive oil
200ml water

For the topping:
2tbsp olive oil
1/2tsp mustard seeds
1/4tsp chilli flakes
1tsp sea salt flakes

Method

  • Place all the focaccia ingredients into a large bowl and combine to form a dough (adding more water if it feels a little dry). Tip onto a lightly floured surface and knead for 5mins, or until it feels soft but not sticky. Return to the bowl, cover and leave to rise for 1 hour, or until doubled in size.
  • When the dough has risen, decant it into a greased 8inch round cake tin, pushing it as you go to make sure it fills the tin. Cover again and leave to rise for 1 hour, or until doubled in size.
  • Pre-heat the oven to 200°C. Toast the mustard seeds in a dry frying pan on a medium heat until fragrant. Place in a bowl with the oil and chilli flakes.
  • When the dough has risen, make a few indents in the surface with your knuckles to get the classic focaccia markings. Drizzle over the flavoured oil and sprinkle over the salt. Bake for 20min or until a deep golden colour. Leave to cool in the tin slightly before serving.

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