Anita's Lasanyu Sourdough Foccacia

Friends experimenting with the Gassi curry mix.



Ingredients:



- Maida - 250 gms

- Sourdough starter - 20-50 gms or

- Instant yeast - 1-2 gms (depending on ambient temperature and length of fermentation, use less during warm weather and more when it is cold),

- Water - 200 gms

- Olive Oil - 1 tbsp

- Salt - 5 gms


Toppings:


- Additional olive oil

- 1 tbsp Sundooq Lasanyu garlic chili chutney powder, mixed with 1 tablespoon each of water and oil (peanut or olive oil)

- Half an onion, sliced into thin rings

- Rosemary, or any toppings of your choice

- Coarse sea salt


Process:


- Using your hands or a spatula combine all ingredients, except the toppings, in a mixing bowl till evenly mixed. This is a very wet dough but don't worry, we are going to leave it pretty much alone.

- Leave to proof overnight, or till doubled in volume.

- Transfer the dough to a well-oiled baking pan taking care to not deflate it completely.

- Gently nudge to the edges of the pan but don’t push too much. It will spread as it rests.

- Line the pan with parchment paper first if you are not sure the focaccia will come out clean.

- Place the pan with the dough inside a reusable plastic bag so that the dough does not dry out.

- Allow to proof further for an hour or two at room temperature, or till well risen and visibly poofy. This can take up to 4 hours during cold weather.

- Half an hour before you expect the dough to be ready preheat the oven to 230C.

- Ready the toppings. Mix the Lasanyu powder with water and oil and keep it aside.

- Just before baking, drizzle the focaccia with a generous 2 tbsp of extra virgin olive oil. -

- Using your fingertips gently spread the oil over the surface of the risen dough. Dimple the surface deeply by indenting with oiled fingers.

- Smear the dimpled focaccia with the prepared lasanyu paste, add toppings of your choice - chopped rosemary and sea salt are classic. Drizzle additional olive oil so that some of it pools into the little dimples.

- Bake at 230C for 25-30 minutes or till crusty on top with a golden crisp bottom. Cool in the pan for a few minutes before removing to a cooling rack.

- Slice and enjoy! Best eaten the day it is baked. Freeze any leftovers.




A landscape architect by profession, Anita started cooking up a storm as an 11-year-old. What drives her, you ask? Curiosity, she says. From being interested in exotic ingredients, Anita's cooking journey has brought her finding appreciation for ordinary, everyday ingredients.

She believes in the process of slow cooking, of letting things take their time and course; in a world that's all about the 'instant', we find this approach to be a breath of fresh air that makes for the most delicious flavors and experiences.


You can follow her on @a_madteaparty for a delicious feed.