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.
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!
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.
Love mushroom or looking for a idea to finish of half a punnet of mushrooms, this Soy and Garlic Mushrooms is so easy to whip up.
Ingredients
- 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.
- Active Dry yeast – Mostly available in 7g sachets.
- Sugar – Granulated sugar works fine.
- Olive Oil – Good quality olive oil brings out really good fruity flavours.
- salt – Sea salt works so well.
- Mushroom – Fresh mushrooms such as white, chestnut, portabello, cremini, oyster or mix.
- Onion – Red works best but any would do.
- Dry red chillies – Whole dry red chillies but if you don’t have use dry red chilli flakes.
- Freshly chopped coriander – Adds so much freshness and colour to the entire dish.
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
We would love to keep in touch with you all:)
Do Pyaza Mushroom Foccacia
Ingredients
- 500 g strong white bread flour
- 1 sachet 7g dried yeast
- ½ tsp. sugar
- 300 ml lukewarm water
- 1 TBSP olive oil
- ¼ cup olive oil
- 2 red onion thinly sliced
- 400 g mushrooms chopped
- 2 whole dried red chillies
- 1 TSP whole spices cinnamon, cloves and bay leaves
- ½ TSP minced ginger
- Pinch garam masala
- Pinch red chilli flakes
- 2 TSP Olive oil
- Salt to taste
- freshly chopped coriander
Instructions
- Add yeast and sugar in lukewarm water, mix it with the fork gently, do not stir vigorously.
- Leave it aside and let it bloom or frothy.
- Mix the flour and salt into the food processor bowl fitted with the dough attachment.
- With the machine running, pour the frothy yeast mixture and mix to a soft dough.
- Knead for 2-3 minutes in the machine until smooth in texture.
- Lightly oil the large bowl and transfer the prepared dough into the bowl.
- 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.
- While the dough is rising, make the topping.
- In the pan heat olive oil, add dried red chillies and whole spices.
- Add sliced onion and ginger, and saute until light brown. It may take 8=10 minutes.
- Add mushroom and saute on high heat until the moisture has evaporated.
- Add salt, chilli flakes and garam masala and turn off the heat.
- Transfer the topping into another plate.
- Brush the same pan with 1-2 TBSP olive oil
- To cook the focaccia, once the dough is ready, knead it again.
- Then place it on the oiled pan, and spread it to cover the pan.
- Make dimples all over the surface of the risen dough with your fingers.
- Spread the mushroom topping on top of the dough, some salt and finish it with a good amount of olive oil.
- Leave to prove the dough another 20-22 minutes.
- Cook the focaccia on a low heat over the stovetop, cover the pan.
- After 12-15 minutes, the focaccia starts to rise.
- Turn down the heat completely and let the focaccia cook.
- Cook another 8-10 minutes.
- Turn off the heat.
- Cut into the slice and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Do Pyaza Mushroom Foccacia
Ingredients
- 500 g strong white bread flour
- 1 sachet 7g dried yeast
- ½ tsp. sugar
- 300 ml lukewarm water
- 1 TBSP olive oil
- ¼ cup olive oil
- 2 red onion thinly sliced
- 400 g mushrooms chopped
- 2 whole dried red chillies
- 1 TSP whole spices cinnamon, cloves and bay leaves
- ½ TSP minced ginger
- Pinch garam masala
- Pinch red chilli flakes
- 2 TSP Olive oil
- Salt to taste
- freshly chopped coriander
Instructions
- Add yeast and sugar in lukewarm water, mix it with the fork gently, do not stir vigorously.
- Leave it aside and let it bloom or frothy.
- Mix the flour and salt into the food processor bowl fitted with the dough attachment.
- With the machine running, pour the frothy yeast mixture and mix to a soft dough.
- Knead for 2-3 minutes in the machine until smooth in texture.
- Lightly oil the large bowl and transfer the prepared dough into the bowl.
- 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.
- While the dough is rising, make the topping.
- In the pan heat olive oil, add dried red chillies and whole spices.
- Add sliced onion and ginger, and saute until light brown. It may take 8=10 minutes.
- Add mushroom and saute on high heat until the moisture has evaporated.
- Add salt, chilli flakes and garam masala and turn off the heat.
- Transfer the topping into another plate.
- Brush the same pan with 1-2 TBSP olive oil
- To cook the focaccia, once the dough is ready, knead it again.
- Then place it on the oiled pan, and spread it to cover the pan.
- Make dimples all over the surface of the risen dough with your fingers.
- Spread the mushroom topping on top of the dough, some salt and finish it with a good amount of olive oil.
- Leave to prove the dough another 20-22 minutes.
- Cook the focaccia on a low heat over the stovetop, cover the pan.
- After 12-15 minutes, the focaccia starts to rise.
- Turn down the heat completely and let the focaccia cook.
- Cook another 8-10 minutes.
- Turn off the heat.
- Cut into the slice and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Chocolate and Peanut butter is the perfect combination for these delectable Chocolate and Peanut Butter Kala Jamun! These sticky-sweet deep-fried dough balls are filled with cocoa powder and peanut butter stuffing then doused in sugar syrup and topped with whipped cream.
They are ridiculously yummy and can perk up anyone’s day.
It was my Dad that gave us the idea kind of by accident! We were talking about chocolate and peanut butter and he joked that we should combine with Juman .. he meant it as a joke but my and my Mum’s ears perked up ! Gulab Jamun or Kala Jamun is always a topic of conversation in our house – if only we could eat them all of the time!
KALA JAMUN
It is a traditional sweet hailing from the Eastern part of India and made with paneer and khoya (milk solids), but cherished and adopted all over India. These also known as KALA JAM or SUJI GULAB JAMUN too.
CHOCOLATE AND PEANUT BUTTER KALA JAMUN
Usually, traditional Kala Jamun is either made without stuffing or if made with stuffing then the stuffing is prepared with khoya or mawa, nuts, and saffron. Also, topped with sweetened cream (malai) and slivered nuts. In this recipe, we have used western flavours, which is chocolate and peanut butter. For stuffing sweetened cocoa powder mixed with peanut butter, and kala jamun topped with whipped cream.
Kala Jamun supposed to be a little harder and chewy outside and inside should be soft. This recipe is actually quite straight forward, and the best part is that there is no fuss about sugar thread consistency.
LET’S TALK ABOUT THE INGREDIENTS
Although this dish is Indian, you don’t have to visit an Indian grocery store to fetch any ingredients at all. Everything can be bought from any supermarket.
Let’s first talk about chocolate
Chocolate – We have used sweetened cocoa powder for stuffing and melted dark chocolate chips to drizzle on top of the Kala Jamun.
Peanut Butter – Thick, creamy and smooth butter works best for the stuffing. We have used Manilife Peanut butter.
Paneer – Paneer is an India dairy product, which can be prepared at home or you can buy store-bought. Want to try out our homemade paneer recipe for this treat? Go on, homemade is always best and fresh.
Khoya/Mawa – I know I mentioned above that for this recipe you don’t have to go to the Indian grocery store. Worry not, you can get all the ingredients to make Khoya or Mawa at home and it’s an easy peasy job. Check out our Homemade Chikna Khoya or Ricotta Cheese Mawa/Khoya recipe using Full Fat/Cream Powder and ricotta cheese which is available in any supermarket.
BTW, khoya or Mawa is another dairy product that is hugely popular in making Indian dishes, especially sweets. In English, it is known as Milk Solids.
Sugar – white granulated sugar works absolutely fine here.
Flours – Plain flour or all-purpose flour (Maida) and semolina. We have used fine semolina, but you can use coarse too.
Leavening Agents – we prefer using baking powder over bicarbonate or baking soda as the baking powder has no taste and works perfectly in dairy-based recipes whereas soda has a tangy taste and when you add it you have to be so precise, or the tangy soda tastes bitter and quickly become soapy.
When baking powder is used in the recipe, the batter or dough can be left over for 15-20 as the batter or dough won’t loose its leavening power.
Double or Whipping Cream – You can buy readymade whipped cream or make your own at home.
Silver Foil – As known as Varq, It’s edible and vegan too, but you don’t have to use it if you don’t want to as this does not add extra taste or flavours.
IMPORTANT TIPS TO MAKE BEST KALA JAMUN
- Always make sure you use fresh paneer and khoya, stale dairy products do not provide any freshness to the recipe and it may make you unwell.
- Kala Jamun is not an instant recipe, however, it is easy and straight forward but it will take a bit of time of yours, so make it when you have some time on your hands and patience.
- Khoya and Paneer need to knead so well, as both products are not very soft but grainy, you have to knead the dough with the heels of your palm, yes use some elbow grease to make smooth into a pliable dough.
- Never use more semolina than given in the measurement, semolina will make Kala Jamun rock hard.
- Use leavening agent in exact measurement.
- Keep the Kala Jamun dough fairly sticky and grain-free, if you do need to add milk to loosen the dough, you may use it a little.
- Make sure to keep the dough covered for at least 10 minutes but do not exceed more than 20 minutes at the room temperature.
- When you make balls, try not to leave any cracks.
- The oil or ghee SHOULD NOT be heated at high temperature, first heat ghee or oil on medium heat, then lower the heat and wait for 5 minutes then carefully add Jamun, fry on a very low heat to achieve the dark colour and to cook properly inside too.
- As I said above we don’t need any threads in sugar syrup, just make sugar syrup little sticky and it will work.
- If living in a cooler climate do not use ghee for frying.
- Add the kala jamun in the syrup as soon as they are deep-fried, and when you add the jamuns in the sugar syrup, the syrup has to be warm but not HOT or boiling.
- Leave the Kala Jamun in the sugar syrup minimum 4 hours, so they absorb sugar syrup well.
Don’t want to buy or make Khoya, any alternative I can use?
Instead of khoya, you can use milk powder, one TBSP ghee or unslated butter and use milk to bind the dough.
How to store the Kala Jamun?
We love to keep Kala Jamun at room temperature, usually, they stay fresh for 3-4 days. They stay good up to a week if kept in the refrigerator. Once they are filled with whipped cream consume in a couple of hours.
Can I make Boozy Kala Jamun?
My Dad sometimes mentions rum babas so why not also add it to Kala Jamun? In the sugar syrup, you can add 3-4 TBSP dark rum (adults only!)
HOW TO MAKE CHOCOLATE AND PEANUT BUTTER KALA JAMUN?
First, prepare sugar syrup (CHASNI) by mixing sugar and water in a pan. Bring it to boil, and let it simmer for 10 minutes until it looks little sticky or changes colour. Turn off the heat and leave aside covered.
In a wide plate, take grated panner and khoya (we used homemade khoya and kept little loose). Using your heels of the palm, knead it so well and make it very soft and supple.
Add big pinch sugar, semolina and plain flour, and start kneading the dough. We need a sticky and pliable dough. You may need a tablespoon of milk if the dough is hard. Cover the dough with the clean tea towel and leave it for 10-12 minutes.
Divide the dough into equal size and make round balls.
In a small bowl combine cocoa powder and peanut butter, and make very tiny small balls.
Take one ball, flatten it on your palm, put the chocolate and peanut stuffing and seal it with the outer layer. Now very gently give this ball shape of oblong or cylinder.
Once all done, cover it with the tea towel and heat the oil in a wide pan or Kadai.
Gently, fry them on a low heat for 8-10 minutes or until very dark in colour.
Add them in the sugar syrup and leave it to soak the syrup.
You may want to check out our other Paneer and Khoya recipes
Chilli Paneer
Paneer Tikka Biryani
Eggless Mawa Peda Cupcake
Chocolate Peanut Kala Jamun
Equipment
- 1 plate
- 1 Frying pan
- 1 Spoon
Ingredients
Sugar Syrup
- 550 grams sugar
- 700 ml water
Kala Jamun
- 250 grams paneer
- 250 grams khoya
- 1 tablespoon semolina suji-sooji-rawa
- 4 tablespoon plain four maida
- 2 tablespoon milk more or less
- 2 tablespoon peanut butter
- 1 tablespoon sweetened cocoa powder
- ¼ teaspoon baking powder
- oil to deep fry
- 5 tablespoon whipped cream
- 1 tablespoon melted chocolate
garnish
- edible silver foil varq
Instructions
Sugar syrup
- In a big pan combine sugar and water, bring it to boil then simmer for 10-12 minutes until it gets slightly sticky or goes very pale yellow colour.
- Turn off the heat and leave it aside.
Chocolate and Peanut Butter Kala Jamun
- In a wide and big plate, take grated paneer and khoya and mix.
- With the heel of your palm, soften the mixture.
- Add semolina, plain flour, sugar and baking powder and mix again.
- If needed add a tablespoon of milk and knead soft and pliable dough without any lump.
- With the clean kitchen tea towel, cover the dough and leave it aside for 10-15 minutes.
- Meanwhile, make the stuffing by mixing cocoa powder and peanut butter.
- Make small balls ( just bigger than green pea size) and leave it.
- Now, divide the dough into equal size balls.
- Take one bowl, flatten on your palm and put a chocolate-peanut ball in the centre of it.
- Seal the dough very carefully and gently and shape into an oblong Jamun.
- Heat oil and deep fry the Jamun on a medium to low heat until dark in colour.
- Once done remove and add them into the warm sugar syrup.
- Leave it 3-4 hours in the syrup.
- Once ready to serve, remove it from the syrup.
- Make a slit in the centre of the Kala Jamun with the sharp knife, be careful not to cut the whole way through, then pipe the cream in the slit area.
- Drizzle some peanut butter and melted chocolate.
- Serve immediately.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
