Wednesday, 20 November 2019

DO PYAZA MUSHROOM FOCACCIA

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.


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.

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.


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!

Netherton Foundry Fat Punk Studio 14" Spun Iron Frying Pan


We made our Focaccia in our Netherton Foundry Fat Punk Studio 14" Spun Iron Frying Pan from Made to Last.

Made to Last is a British company where all products are manufactured in the British Isles and sold in Britain with the aim of supporting local industries and craftspeople.

What is spun iron?


Spun Iron is half of the weight of cast iron but still offers superior heat conductivity with no hot spots.

All products are PTFE and PTOA free meaning that no harsh chemicals can leak during the cooking process. The pieces are pre-seasoned and so are ready to use. This pan is safe for range stoves, open fires, electric, gas, ceramic, halogen and induction hobs (the key here is to heat up slowly so that the pan remains flat)

The pan comes with a 2-year guarantee. All Made to Last products clearly have their product guarantees labelled allowing the customer to make an informed decision on buying their product.

It might just be me not quite thinking through the dimensions, but this pan is huge! At 36cm it has more than enough room for so many culinary ventures that you'd be spoiled for choice with what to make with it - just beware of the weight of it! By removing the Oak handle covers, the pan is also safe for the oven allowing for recipes which are stove-top to oven cook. The pan is impressive looking so your dishes could easily be served straight at the table.

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.

Ingredients

  1. 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. 
  2. Active Dry yeast - Mostly available in 7g sachets. 
  3. Sugar - Granulated sugar works fine.
  4. Olive Oil - Good quality olive oil brings out really good fruity flavours.  
  5. salt - Sea salt works so well.
  6. Mushroom - Fresh mushrooms such as white, chestnut, portabello, cremini, oyster or mix. 
  7. Onion - Red works best but any would do. 
  8. Dry red chillies - Whole dry red chillies but if you don't have use dry red chilli flakes.
  9. Freshly chopped coriander - Adds so much freshness and colour to the entire dish. 

FAQ


I don't have strong white bread flour?

If strong white bread is not available in your part of the world, the best substitute for bread flour is the same amount of all-purpose flour or plain flour. In India aka Maida.

Can I use fast-action dried yeast?


Absolutely yes. This yeast is simply added straight to the flour and don't need to prove it in the lukewarm water. 7g of fast-action dried yeast is equivalent to 7g of ordinary dried yeast or 15g of fresh yeast (In the UK you can obtain fresh yeast from any supermarket bakery, usually free of charge)

Can I use wholewheat flour to make focaccia?


Yes, you can. If you are thinking by using wholewheat for this focaccia, it will be totally healthy or guilt-free, you're wrong. Even, wholewheat flour is a carb. However, Wholewheat flour is surely healthier than plain flour as it contains more fibre than white flour.

By all means, you can use whole wheat flour, but you may not achieve the great results. The focaccia may not be as fluffy, light, pillowy and airy in texture.

Can I make Focaccia dough ahead of time rather than on the same day I want to bake?


The wonderful thing about the focaccia bread dough that you can make it ahead of time by keeping the dough in the refrigerator, covered with clingfilm for a couple of days. When decide to make, bring it out from the fridge, allow to come to room temperature before shaping allowing to rise for the second time. 

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!!

You may want to check out our other Italian recipes

Vegan white bean bruschetta

Vegan Pistachio Olive Oil Cake 

Avocado Gelato 


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Do Pyaza Mushroom Foccacia


Do Pyaza Mushroom Foccacia
Yield: 12-15 triangle pieces
Author:
prep time: 1 H & 30 Mcook time: 30 Mtotal time: 1 H & 60 M
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.

instructions:

How to cook Do Pyaza Mushroom Foccacia

Dough
  1. Add yeast and sugar in lukewarm water, mix it with the fork gently, do not stir vigorously.
  2. Leave it aside and let it bloom or frothy.
  3. Mix the flour and salt into the food processor bowl fitted with the dough attachment. 
  4. With the machine running, pour the frothy yeast mixture and mix to a soft dough. 
  5. Knead for 2-3 minutes in the machine until smooth in texture.
  6. Lightly oil the large bowl and transfer the prepared dough into the bowl.
  7. 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.
Topping
  1. While the dough is rising, make the topping.
  2. In the pan heat olive oil, add dried red chillies and whole spices.
  3. Add sliced onion and ginger, and saute until light brown. It may take 8=10 minutes.
  4. Add mushroom and saute on high heat until the moisture has evaporated.
  5. Add salt, chilli flakes and garam masala and turn off the heat.
  6. Transfer the topping into another plate. 
Focaccia
  1. Brush the same pan with 1-2 TBSP olive oil
  2. To cook the focaccia, once the dough is ready, knead it again.
  3. Then place it on the oiled pan, and spread it to cover the pan.
  4. Make dimples all over the surface of the risen dough with your fingers.
  5. Spread the mushroom topping on top of the dough, some salt and finish it with a good amount of olive oil. 
  6. Leave to prove the dough another 20-22 minutes.
  7. Cook the focaccia on a low heat over the stovetop, cover the pan. 
  8. After 12-15 minutes, the focaccia starts to rise.
  9. Turn down the heat completely and let the focaccia cook. 
  10. Cook another 8-10 minutes.
  11. Turn off the heat.
  12. Garnish it with the chopped coriander, Cut into the slice and serve. 

NOTES:

Keep checking now and then to make sure that it isn't burning or sticking it to the pan.
If you think it's sticking, turn down the heat and place another pan underneath the focaccia pan.
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
do pyaza, mushroom, focaccia, Italian bread,
mains, sides
Italian-Indian

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Disclaimer- I was gifted the Netherton Foundry Fat Punk Studio 14" Spun Iron Frying Pan from Made To Last and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you, made To Last team.

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