Focaccia bites and cheesy masala pav
Focaccia bites is a perfect way to enjoy this rustic crispy, flavourful bread. Savour the warm focaccia bites straight out of the oven and use the leftovers in making mouthwatering cheesy masala pav!
I always thought focaccia is the simplest of the breads until I started to read Martin Philip’s book – Breaking Bread. Finally, when I followed his recipe of focaccia to the T, I ended up with the PERFECT focaccia I had ever eaten. It was crunchy and soft at the same time with a complex flavour profile. If you have been with me on Instagram, you must have heard the sound the bread made when I cut through it and that fantastic crumb. Absolute heaven!
I knew then that I had to make something out of this wonderful recipe and give my own twist. And I hit upon the idea of making focaccia bites! Perfect one bite bread!! Pop it in your mouth when fresh and warm out of the oven and toss the leftovers in cheesy tomatoey masala and you are in bread heaven! I live in a pretty humid climate and no matter what I do, I am left with a delicious bread but without that crunch few hours post bake. And thus, came the idea of using those flavorful pieces in a cheesy masala pav – Mumbai style!! A perfect way to enjoy leftovers.
But it wasn’t so easy. It took me several tries to get to the texture I was looking for. During my trials, either I wasn’t happy with the air pockets or the crevices or the flavour. A perfect focaccia has a complex flavour with a unique texture. It is light, crispy and golden with an airy crumb. It can be a thick and soft or thin and crispy but if done well, a perfect focaccia has lots and lots of air pockets and that golden, bumpy top.
I hope you will make this and enjoy the deliciousness of this bread on its own and make a quick snack out of the leftovers to savour one of the Mumbai’s famous street style food. I would love to know your take on it so don’t forget to tag me on Instagram!
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Recipe Card
Focaccia bites and cheesy masala pav
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
3.30 hours
COOK TIME
30-35 minutes
SERVINGS
makes one 9 x13 inch focaccia
Author: Hema B Kathrani | Cuisine: Fusion | Category: Breads
Prep Time: 3.30 hours | Cook Time: 30-35 minutes | Servings: makes one 9 x13 inch focaccia
Focaccia bites is a perfect way to enjoy this rustic crispy, flavourful bread. Savour the warm focaccia bites straight out of the oven and use the leftovers in making mouthwatering cheesy masala pav!
Ingredients
- To activate the yeast:
- 200 ml warm water
- 1 tsp sugar
- 1 tsp instant yeast
- For the dough:
- 370 gm plain flour
- 1 ½ tbsp + 3 tbsp extra virgin olive oil
- 1 ¼ tsp salt
- 50 ml water
- To flavour the dough:
- 1 tsp pav bhaji masala
- ½ tsp sea salt
- For the masala pav:
- 1 medium onion, finely chopped
- 1 small capsicum, finely chopped
- 3 large tomatoes, finely chopped
- 2 large garlic cloves, grated
- ¼ inch ginger, grated
- 1 tsp kashmiri red chili powder
- ¼ tsp red chili powder (hot)
- 2 tbsp + 1 tbsp butter
- 1 tsp oil
- ¼ cup coriander leaves, chopped
- 1 ½ tsp pav bhaji masala
- 1 tsp lemon juice
- Salt to taste
- ¼ cup grated cheese
Method
- Activate the yeast:
- In a bowl, mix 200 ml of warm water, sugar and instant yeast. Stir well.
- Keep it aside till the mix becomes frothy
- Make the dough:
- In a large bowl, combine flour, 1 ½ tbsp oil and salt. Mix well.
- Add activated yeast and 50 ml water and bring it all together.
- Once all the dry flour has combined, cover and keep it aside for 1 hour. Do not knead.
- Do the folds:
- After the hour, with the damp hands, pick up one side of the dough and stretch it slightly. Gently let it droop down and fold it over the dough.
- Turn the bowl and again pick up other side of the dough, stretch and fold it over. Repeat this process 2 more times – total of 4 folds.
- Cover the bowl and keep it aside for 15 minutes
- After 15 minutes, do the stretch and fold again (4 folds).
- Repeat the process two more times. So, in all, 4 folds at every 15 minutes, altogether 4 times in an hour.
- Cover the dough and keep it aside to proof for an hour.
- Dimple and flavour the focaccia:
- After the hour, gently remove the dough in a well oiled 9 x 13 inch baking paper lined pan. Do so gently so as not to deflate the air pockets too much.
- Leave the dough in the pan for 30 minutes (at the 20 minute mark, you can start the pre heating of the oven)
- After 30 minutes, pour 2 tbsp extra virgin olive oil over the dough
- Without deflating the air pockets too much, gently push the dough to the corners of the pan with your fingertips till it is 1 cm thick.
- Using a sharp pizza cutter, cut the dough in straight lines leaving 1 inch space between each cut.
- Turn the pan and cut the other side of the dough in straight lines ending up with square bites.
- Sprinkle pav bhaji masala and salt all over the dough
- Bake the focaccia:
- Preheat the oven at 230 C
- Place the tray on the lowest rack for 15 minutes
- Rotate the pan and continue to bake for additional 7 minutes.
- Remove from the pan and on to the wire rack for it to cool down.
- Brush focaccia with the remaining 1 tbsp extra virgin olive oil
- Once the bread is warm to touch, break the bite sized pieces and enjoy them warm!
- If you have any leftovers, make the masala and enjoy cheesy masala pav
- Make the masala for the masala pav:
- In a small bowl, mix grated ginger, garlic and kashmiri red chili powder with 2 tbsp of water. Keep it aside.
- In a pan, heat 2 tbsp butter + oil on a low flame.
- Add 2 tbsp coriander leaves, onions and salt.
- Cook on a low flame till onions are soft.
- Add the finely chopped capsicum and cover the pan to cook for further 5 minutes.
- Put the chili water you made earlier to the onion mix and sauté for 30 seconds.
- Add the tomatoes and pav bhaji masala
- Sauté for a minute and add ¼ cup water and cover the pan to cook till tomatoes are mushy and the mix looks homogenous.
- Mash the mix with a potato masher and adjust the seasoning to your taste
- Throw in the leftover focaccia bites and mix till each bite is coated well.
- Turn off the flame and sprinkle remaining coriander leaves, 1 tbsp butter, lemon juice and mix well.
- Place the masala pav bites on to a plate and generously garnish with grated cheese.
- Enjoy!
Notes
- The ingredients listed under masala pav makes about 1 ¼ cup of masala.
- The cheesy masala pav bites tastes even better once it sits in the masala for a few hours. The bread soaks up all that flavour and the end result is even more tempting!
- You can also put the dough in the fridge after the folds. In the morning, let the dough come to room temperature (at least 2-4 hours) and proceed as written.
- Even though the pan is oiled well, I would still recommend lining the pan with a baking paper to ensure that the bread comes off easily.
- Each oven is different, therefore if the focaccia hasn’t developed that crunchy golden top at the end of baking time, put the tray under grill for 1-2 minutes.
- The temperature of the water should be warm, not hot. To test, simply put your finger in the bowl. If you are able to comfortably keep you finger in, it is good to go.
- If your yeast mix does not become frothy and bubbly in 10 minutes, it is best to discard and start again.
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