This is a modified recipe to make a healthier, or lower fat, focaccia dough. It’s a hybrid between naan bread and focaccia, to be more exact. Traditional focaccia uses an oil-based dough, but this one contains very little oil, the secret here: yogurt.
Naan bread is such a moist, light and fluffy dough. Personally, I like to make my focaccias with yogurt to keep the dough moist to the max. Naan bread is sometimes made with milk too, but I prefer the yogurt mixture. You’ll see that the dough is irritatingly sticky… which is normal. Another thing is: since the dough is so sticky, you won’t need to knead it too much. Since you won’t be kneading it much, just be careful not to have it stick to the bowl after the resting time. Oil the bowl first, and add a good coat of flour to the dough ball to keep it from being too sticky. Here is an interesting article about the naan bread.
The toppings are completely up to you! I used a bleu d’Auvergne cheese, thinly sliced zucchinis, cherry tomatoes, onions and thyme.
Blue cheese focaccia
2 ogres-4 normal portions
- 300g hard flour
- 150ml warm water
- 30g yeast (1 pack)
- 5 tbsp yogurt (full or low fat)
- 1 tbs sugar
- 2 tbs extra-virgin olive oil
- 2 tbs salt
The toppings *suggestion
- Few cherry tomatoes
- Blue cheese (roquefort, bleu d’Auvergne, in other words: your favorite)
- thinly sliced zucchinis
- a few thin slices of onion
- salt, pepper
Step one | The dough
- In a small bowl add 1/3 of the warm water, sugar and yeast, then wait a few minutes until bubbly.
- In a bigger bowl add flour, salt, yogurt, olive oil and mix well.
- Add the yeast mixture to the bigger bowl.
- Add the rest of the warm water slowly, knead a bit.
- The dough should be sticky-it’s normal- just oil up a clean bowl.
- Add a final coat of flour to the dough, then add it to the oiled bowl.
- Leave for about 60 minutes in the oven with the light switch on (no heat!) or in a warm place until it doubles in size. Keep a cloth over it.
Once the waiting time is over, bring the oven and your cooking stone (if you have one) to 200°C (400F).
Step two | The preparation
Oil your hands
- Bring the dough out, and kick it to get the air out. Knead it a little bit and form it with your hands into the shape you want, (foccacia are usually square, so I made it this way). *if you use a stone make the dough on a floured wood palette, if not, a non stick baking sheet.
- Add the topping of your choice
- Drizzle a little extra-virgin olive oil on top
- Make sure your oven and stone are really hot, then add the focaccia.
- Cook for 15 minutes or until the crust turns light brown.
Serve on a nice, wooden presentation board with a few arugula leaves. Enjoy that moist and fluffy focaccia!