Are you ready to try out this flavoursome Do Pyaza Mushroom Focaccia? This magically chewy, crunchy and soft Italian bread is topped with Indian Do Pyaza Mushroom stir fry and, to your surprise, it is not baked in the oven but made on the stovetop, in an iron frying pan.

You can serve this OH-SO-DELICIOUS vegan focaccia bread at any get-together as a main, side or starter and this also makes a great meat-free alternative.

Focaccia Bread

This style of bread may be born in Italy, but it receives so much love all over the world. Focaccia bread is a staple in Italy with the most common flavours being rosemary or Caprese (topped with tomato, basil and mozzarella). I have many fond memories of eating focaccia for breakfast when in Italy!

At home every now and then, we can't resist baking focaccia, whether it's traditional Rosemary and Sundried Tomato, Sun-dried tomato, Olive, Rosemary and Thyme or unusual flavoured Red Grape and Rosemary.

What is Do Pyaza/Piaza

In the Hindi language 'Do' translates 'Two' and 'Pyaza' means 'Onion'. So basically in the cooking term when you add double the amount or a large number of onions, the dish is called Do Pyaza. In the recipe, onion can be added at different stages or all added the same time.

Do Pyaza/Piaza Mushroom Focaccia

This fusion bread recipe is a marriage of two cultures, Indian and Italian, both are known for their love of food and it makes an excellent dish.

Do Pyaza Mushroom Focaccia is made from scratch and it has the freshest of flavours that lingers on. How you could resist a bite of this rich and indulgent bread which is amazing all around. The flavours from earthy mushrooms, sweetness from double the amount red onion and a liberal dash of fruity olive oil and some kick from dried red chillies take this focaccia to the next level.

It is a super simple and straight forward recipe, just requires a little patience!

We made our focaccia using the stove-top method which seemed daunting at first but we were rest assured that with the quality of the cast iron cookware, there was no risk of burning.

Love mushroom or looking for a idea to finish of half a punnet of mushrooms, this Soy and Garlic Mushrooms is so easy to whip up.

Ingredients

Strong white bread flour or all-purpose flour (maida) - Strong white bread flour is high in gluten and gives baked dish light and fluffy texture. It is available in most of the supermarket in the baking aisle.
Active Dry yeast - Mostly available in 7g sachets.
Sugar - Granulated sugar works fine.
Olive Oil - Good quality olive oil brings out really good fruity flavours.
salt - Sea salt works so well.
Mushroom - Fresh mushrooms such as white, chestnut, portabello, cremini, oyster or mix.
Onion - Red works best but any would do.
Dry red chillies - Whole dry red chillies but if you don't have use dry red chilli flakes.
Freshly chopped coriander - Adds so much freshness and colour to the entire dish.

How to serve Foccacia Bread?

Besides just enjoying it warm from the oven, focaccia bread can be enjoyed many ways.

It's perfect as it is with hot beverages such as tea or coffee or even with a cold milkshake.

Serve this bread as a starter with an antipasti platter and cold drinks.

It's perfect for sandwiches, as the texture is so pillowy.

On a cold and frosty day serve it with a hearty and delicious bowl of soup as a lunch or light supper.

Or if any leftovers, make Focaccia Pizza!!!

Tips and Tricks to achieve best Focaccia Bread?

> Use appropriate flour to gain soft, pillowy yet chewy focaccia.
> Make sure your yeast is not out of date or stale.
> To prove the yeast always use lukewarm water, if it doesn't rise in less than 5-7 minutes discard the whole thing and make it again.
> Use good quality olive oil and don't hold back when using it. Focaccia loves olive oil.

Now that frosty and bitterly cold weather upon us, why don't you treat your family to a Do Pyaza Mushroom Focaccia bread this week. It is fun to make, easy and delicious!!

Do Pyaza Mushroom Foccacia

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No ordinary focaccia, the Italian staple bread is topped with double the amount of sweet red onion, earthy mushrooms and packed with flavours. You can serve this OH-SO-DELICIOUS vegan focaccia bread at any get-together as a main, side or starter and this also makes a great meat-free alternative.

Course mains, sides

Cuisine Italian-Indian

Prep Time 1 30

Cook Time 30

Total Time 2

Servings

Author Hayley Dhanecha

Ingredients

US Customary - Metric

500 g strong white bread flour
1 sachet 7g dried yeast
½ tsp. sugar
300 ml lukewarm water
1 tablespoon olive oil
¼ cup olive oil
2 red onion thinly sliced
400 g mushrooms chopped
2 whole dried red chillies
1 teaspoon whole spices cinnamon, cloves and bay leaves
½ teaspoon minced ginger
Pinch garam masala
Pinch red chilli flakes
2 teaspoon Olive oil
Salt to taste
freshly chopped coriander

Instructions

Add yeast and sugar in lukewarm water, mix it with the fork gently, do not stir vigorously.
Leave it aside and let it bloom or frothy.
Mix the flour and salt into the food processor bowl fitted with the dough attachment.
With the machine running, pour the frothy yeast mixture and mix to a soft dough.
Knead for 2-3 minutes in the machine until smooth in texture.
Lightly oil the large bowl and transfer the prepared dough into the bowl.
Cover it with the clean kitchen towel, and leave it in the warm place for at least 45-50 minutes or until double in size.
While the dough is rising, make the topping.
In the pan heat olive oil, add dried red chillies and whole spices.
Add sliced onion and ginger, and saute until light brown. It may take 8=10 minutes.
Add mushroom and saute on high heat until the moisture has evaporated.
Add salt, chilli flakes and garam masala and turn off the heat.
Transfer the topping into another plate.
Brush the same pan with 1-2 tablespoon olive oil
To cook the focaccia, once the dough is ready, knead it again.
Then place it on the oiled pan, and spread it to cover the pan.
Make dimples all over the surface of the risen dough with your fingers.
Spread the mushroom topping on top of the dough, some salt and finish it with a good amount of olive oil.
Leave to prove the dough another 20-22 minutes.
Cook the focaccia on a low heat over the stovetop, cover the pan.
After 12-15 minutes, the focaccia starts to rise.
Turn down the heat completely and let the focaccia cook.
Cook another 8-10 minutes.
Turn off the heat.
Cut into the slice and serve.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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