I may go as far as to say that focaccia is top tier bread – maybe even among my top 5 favorite breads. So, when the fabulous Jessie Sheehan introduced me to her recipe for a one bowl, no-rise Irish-inspired focaccia, I couldn’t resist. But we didn’t just stop there – we took her already fabulous recipe, Made It Vegan, added a spicy ‘tadka’ (tempered spices) topping and turned it into a chutney sandwich. Now, talk about innovation! TUNE IN so you can make this delicious Tadka Focaccia anytime at home! Jessie Sheehan is a baker, chef, author and TV host. Her 4th cookbook ‘Salty, Cheesy, Herby, Crispy Snackable Bakes’ is out now! 

Watch Episode 4 of Make It Vegan on YouTube now!

Grateful to have Mill supporting our series, to helping me keep these episodes (and my home!) food waste free. With no smell, easy clean-up and sleek design, having Mill as my kitchen sidekick is a no brainer! Discover MILL – your at-home food recycler to help keep food out of landfills: http://mill.com/priyankanaik-yt

TADKA FOCACCIA RECIPE:

Foccaccia recipe from Jessie Sheehan’s Cookbook ‘Salty, Cheesy, Herby, Crispy Snackable Bakes’

MAKES ONE 9-BY-13-INCH BREAD
ACTIVE TIME: 10 MINUTES
BAKE TIME: ABOUT 15 MINUTES

• Olive oil for greasing the pan, drizzling and brushing
• 31⁄2 cups (455 g) all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 11⁄2 teaspoons baking soda
• 1 teaspoon baking powder
• 11⁄2 cups (340 g) full-fat soy milk
• 1 tbsp fresh lemon juice
• 1 tablespoon chopped fresh rosemary
• A generous 1⁄3 cup (30 g) thinly sliced red onion
• Flaky sea salt for sprinkling – similar to a Maldon Flakey Sea Salt
• Freshly ground black pepper
• Red pepper flakes

Method:

1. Heat the oven to 450°F. Generously brush a 9-by-13-inch pan with olive oil.

2. In a 2 cup measuring cup, add in soy milk and lemon juice. Allow to sit for 2-5 minutes until it begins curdling like buttermilk.

3. Whisk together the flour, sugar, salt, baking soda, and baking powder in a large bowl. Pour in your homemade vegan buttermilk and mix with a flexible spatula, or your hands, until the dough just comes together and there are no more patches of dry flour. Sprinkle an additional tablespoon or so of buttermilk over the dry bits in the bowl, if need be, and then incorporate them into the dough. The dough will be sticky.

4. Transfer the dough to the prepared baking pan and press it gently into the bottom. It should be able to reach all four corners of the pan. Dampen your hands, if necessary, and use your fingers to create the classic “dimpled” look of a focaccia. Drizzle with olive oil and brush to cover, making sure to dab some in the dimples. Shower the dough with the rosemary, dot with the red onion slices, and sprinkle with the flaky salt, black pepper, and red pepper flakes.

5. Bake for about 15 minutes, or until nicely browned and crisped. Pour on the tadka (recipe below). Let cool briefly and serve warm.

• 1 tbsp neutral oil or ghee of choice
• 1/2 tsp black mustard seeds
• 1 sprig fresh curry leaves removed from the stem
• 3-4 whole round dried Kashmiri chilies
• pinch of hing (optional)

Method:

1. Heat oil in a small pot or skillet over medium flame. Once you begin seeing ripples in the oil, add in the black mustard seeds and allow them to simmer for 10 seconds, then add in the chilie and curry leaves and stand back! It WILL pop! Swirl it around and lastly add in a pinch of hing, swirl and remove from the heat.

2. Immediately pour on top of the focaccia, spread it around and let it seep in.

• 1 bunch (about 1 cup) fresh coriander (leaves and stems)
• 1/4 heaping cup of fresh mint leaves
• 2 Indian green chilies
• 1/2 inch piece fresh ginger – skin and all
• 2 tsp fresh lime juice
• 1/2 tsp sugar
• pinch of kosher salt

Method:

1. Blend everything together until smooth and vibrant green. Pour into a serving bowl, wrap tightly with plastic and place In the fridge until ready to serve.