Kerala x Liguria
Curry leaf and green chilli focaccia
Liguria's dimpled bread, with a tadka poured into every dimple. The olive oil does not mind sharing.
210 minTime
7 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original324kcalsame
7 gproteinsame
2 gfibresame
210minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix maida, yeast, sugar, 2 tsp salt and 400 ml water into a wet, shaggy dough. Rest 15 minutes, then do 4 rounds of stretch and fold in the bowl, 15 minutes apart, at room temperature.
- 2Cover and leave to rise for 1 hour at room temperature until doubled.
- 3Pour 3 tbsp olive oil into a 23 x 33 cm tray, tip in the dough and stretch it gently. Rest 30 minutes, then stretch to the corners.
- 4Heat 1 tbsp olive oil in a small pan on medium heat. Add the mustard seeds; when they pop, add the curry leaves for 10 seconds. Cool.
- 5Heat the oven to 230°C. Dimple the dough deeply with oiled fingers. Whisk 2 tbsp water with the last 1 tbsp olive oil, pour over, then scatter shallots, chilli, the tadka, pepper and salt flakes. Rest 20 minutes, then bake at 230°C for 22 to 25 minutes.
- 6Cool on a rack for 10 minutes before cutting.
Serve it like this
Cut into long rectangles and stack them on a wooden board, crisp edges facing out. Serve with a small bowl of olive oil and a pinch of chilli flakes.