Food Processor Focaccia

I don't know if it is the Chennai summer or me just getting plain lazy but the baking mojo in me is taking a small sweet nap.I just don't feel like baking at all and that IS strange.I look for an opportunity to bake at the drop of a hat so this situation must be due to Chennai heat indeed!
 
I baked this focaccia a while back when I badly wanted to bake bread.The recipe has been on my bookmarked folders forever and I'd planned this would be my first trial on my food processor and it's been a while since I got my FP.Well,six months is not such a long time,is it?

I have a Bajaj Food Processor and absolutely love it.I call it my assistant in the kitchen,almost my second(or third?!)hand.Be it kneading dough,grating carrots or fine chopping onions everything is a breeze in a fp.This recipe can also be made by kneading by hand(but of course!).
 
Food Processor Focaccia
Recipe source - Hot Polka Dot|Original Recipe - The New Food Processor Bible


Ingredients


Sugar - 1 tsp
Warm water - 1/2 cup
Active dry yeast - 1 tbsp
Flour - 3 cups
Wheat Gluten - 3 tbsp(optional)
Salt - 1 tsp
Dried Parsley - 1/2 tsp
Dried rosemary - 1/2 tsp
Dried basil - 1/2 tsp
Olive oil - 2 tbsp
Lukewarm water - 3/4 cup


For the topping


Olive oil - 2 tbsp
Basil,Parsley,Thyme to taste
Salt and Pepper to taste


Method


 
In a liquid measuring cup dissolve the sugar in the warm water. Sprinkle the yeast over top and let it stand for 8 – 10 minutes until it's foamy.

 
Meanwhile in a food processor with a dough blade combine the flour, gluten,salt,parsley,rosemary,basil and oil.Give a quick whir for 10-15 seconds to combine the dry ingredients.
 
Stir the foamy yeast to dissolve it and blend it into the flour mixture through the feed tube.While the machine is running gradually add the lukewarm water then mix it until the dough gathers in a solid mass around the blades. Let the machine knead the dough 30 – 40 seconds longer then turn it onto a floured surface to knead it by hand another 1 – 2 minutes until the dough is smooth and elastic.
 
Place the dough in a large greased bowl turning it to ensure all surfaces are greased. Cover it with plastic wrap and let it rise undisturbed for 1 – 1 1/2 hours until it's doubled in size.

Once it's doubled punch it down then transfer it to a parchment lined baking sheet. Pat it into a large rectangle about 1/2 inch thick. Cover it with a damp dish towel and let it rise another 45 minutes until it's doubled again. 
Poke your fingers into the surface of the dough to give it a dimpled appearance then brush the top with the garlic oil. Sprinkle your desired amount of herbs, salt and pepper. 
Let it rise uncovered for a few more moments while the oven is preheating to 375 degrees. Bake it for 25 – 30 minutes until the top is crisp and golden brown. Let it cool slightly before slicing it into manageable pieces.

Tweet