A soft and airy focaccia infused with an Indian-style tadka of curry leaves, garlic, mustard, cumin, coriander and sesame, then topped with roasted shallots and nigella seeds.
What happens when an Italian focaccia meets an Indian tadka? You get this golden, airy and ridiculously fragrant Tadka Focaccia.
I took my classic Focaccia and gave it an Indian-inspired twist with a fragrant tempering of mustard seeds, cumin, sesame, curry leaves and garlic. Then I topped it with thinly sliced shallots, nigella seeds and a little Kashmiri chilli for colour.
The result is still very much focaccia: crisp, olive-oil-rich edges, a soft and airy crumb, and those irresistible dimples that collect pools of flavoured oil. But every bite also carries the familiar flavours of an Indian tadka. It makes a lovely side for soups and salads, works beautifully on a grazing board, and is honestly pretty fantastic eaten warm straight from the pan.
What is Tadka Focaccia?
Tadka Focaccia combines two very different bread traditions in one loaf.
Focaccia is a classic Italian flatbread made with a simple yeast dough, olive oil and plenty of dimples. The olive oil settles into those little pockets and helps create focaccia’s characteristic crisp, golden surface and soft interior.
Tadka, or tempering, uses hot oil or ghee to release the flavour and aroma of spices and aromatics. Mustard seeds, cumin, curry leaves and garlic are some of the ingredients commonly used in Indian tempering.
For this recipe, I use that same idea to flavour the olive oil that goes into and over the focaccia. So instead of rosemary and thyme, you’ll find curry leaves and garlic. Instead of simply sprinkling herbs over the top, you’ll get little pops of mustard, cumin, and sesame throughout the crust.
It’s an Italian focaccia with an Indian accent.
Why You’ll Love This Indian-Style Focaccia
- It has a soft, airy and chewy centre with crisp golden edges.
- A fragrant curry leaf and garlic tadka gives the olive oil incredible flavour.
- Nigella seeds and roasted shallots add texture and a subtle oniony sweetness.
- Kashmiri chilli adds beautiful red flecks without making the bread spicy.
- You don’t need to knead the dough for ages. A few gentle stretch-and-folds build the structure.
- You can serve it as bread, an appetiser, sandwich bread or part of a grazing board.
Tips for the Best Tadka Focaccia
- Don’t add extra flour – This dough will feel much stickier than a typical bread dough. Resist the temptation to add flour. The higher hydration helps create that soft, airy focaccia crumb. Use olive oil or wet hands instead when the dough sticks.
- Don’t over-knead the dough – You don’t need to develop the gluten through vigorous kneading. The rest periods and stretch-and-folds will gradually strengthen the dough. Gentle handling also helps you retain the air that develops during fermentation.
- Don’t rush the stretch and folds – Give the dough time to relax between each round. If you stretch it too aggressively, you can tear the developing gluten. A gentle stretch followed by a fold works much better.
- Don’t force the dough into the pan – If the dough springs back when you stretch it, stop and let it rest. After 10–15 minutes, try again. You’ll find it much easier to reach the corners without tearing the dough.
- Use enough olive oil – Focaccia loves olive oil. Coat the pan generously, use the infused oil on the dough and make sure the dimples hold little pools of oil. The oil helps create the crisp, golden crust that makes focaccia so good.
- Watch the garlic and curry leaves – Don’t brown the garlic too much when making the tadka. Aim for lightly golden garlic and fragrant curry leaves. The oven will continue cooking them.
- Add the nigella to the top – Nigella doesn’t need to go into the tadka. Sprinkle it over the dough just before baking. The oven toasts the seeds and brings out their characteristic earthy, slightly oniony flavour.
- Slice the shallots correctly – Cut the shallots thinly, but not paper-thin. Slices around 2–3 mm work well. They have enough moisture to soften and caramelise without drying out too quickly.
Serving Tadka Focaccia
This Indian focaccia makes a great appetiser or side dish, but you can have plenty of fun with it.
Serve warm squares alongside:
- Beetroot yogurt dip
- Roasted carrot hummus
- Mango pickle butter
- Mint chutney
- Coriander chutney
- Whipped feta
- Olive oil and balsamic vinegar
It also makes a fantastic addition to a grazing board.
Cut it into small squares and serve it alongside cheeses, dips, pickles, chips and other savoury snacks.
Or slice it horizontally and turn it into a sandwich with grilled vegetables, cheese, chutney or spiced chicken.
Storing Focaccia
Store leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual pieces tightly and freeze for up to 2 months.
How to Reheat Focaccia
Place the focaccia in a 180°C / 350°F oven for 5–7 minutes.
The oven will bring back some of the crispness while warming the soft centre.
You can reheat frozen pieces directly from the freezer. Just give them a little extra time.
Frequently Asked Questions
Can I use dried curry leaves?
Fresh curry leaves give the best flavour.
If you only have dried curry leaves, you can use them, but expect a less intense aroma.
Why didn’t my focaccia develop large air pockets?
Give the dough enough time to ferment and avoid aggressively handling it after the first rise.
A soft dough, proper fermentation and gentle dimpling all help preserve the air bubbles that create focaccia’s characteristic open crumb.
How do I know when my focaccia dough has finished its first rise?
Look for the dough to become noticeably puffy, bubbly and roughly doubled in volume. It should feel lighter and jiggle slightly when you move the bowl. Since room temperature affects fermentation, use these signs rather than relying only on the suggested time.
Why did my shallots burn?
Very thin shallot slices can brown quickly in a hot oven. Slice them around 2–3 mm thick and gently press them into the olive oil and focaccia dimples. If they still brown too quickly, loosely cover the focaccia with foil for the final few minutes of baking.
Why does my dough keep shrinking back?
The gluten needs more time to relax. Cover the dough and let it rest for 10–15 minutes, then stretch it again. Don’t force the dough into the corners.
Why does the focaccia dough feel so sticky?
Focaccia dough contains a relatively high amount of water, so it will feel softer and stickier than many other bread doughs. Don’t add extra flour to make it easier to handle. Use wet or lightly oiled hands instead.
Can I use onion instead of shallots?
Yes. You can substitute a small red or yellow onion for the shallot. Slice it thinly, but not paper-thin, so it has enough moisture to soften and caramelise as the focaccia bakes.
Can I make the dough ahead of time?
Yes. You can prepare the dough ahead and refrigerate it for a slower fermentation. For an overnight rise, reduce the yeast and allow the dough to ferment in the refrigerator. Bring it back towards room temperature before transferring it to the baking pan and completing the final proof.
Like this recipe? Check out more Bread recipes –
Tadka Focaccia
Course: Breads, sides, AppetizersCuisine: Indian, Italian, FusionDifficulty: Medium16
servings30
minutes20
minutes3
hoursIngredients
- For the Tadka-Infused Olive Oil
¼ cup (60 ml) olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp white sesame seeds
10–12 fresh curry leaves
3–4 garlic cloves, thinly sliced
½ tsp Kashmiri chilli powder or whole chili, optional
- For the Focaccia Dough
2½ cups (320 g) all-purpose flour or bread flour
1 cup minus 1 tbsp (235 ml) warm water
3 g active dry yeast (about 1 tsp)
¼ tsp honey
1 tsp salt
½ tsp freshly ground black pepper
3 tbsp (30 ml) tadka-infused olive oil
- For the Topping
1 small shallot, thinly sliced
½–1 tsp nigella seeds (kalonji)
Flaky sea salt
Directions
- Make the tadka-infused oil
- Pour the olive oil into a small pan and place it over medium-low heat.
- Add the mustard seeds and let them splutter. Add the cumin seeds and sesame seeds.
- Next, add the curry leaves and sliced garlic. Let everything cook gently until the garlic turns lightly golden and the oil smells wonderfully fragrant.
- Don’t let the garlic or curry leaves turn dark brown. They’ll continue to cook when you bake the focaccia.
- Take the pan off the heat. Let the oil cool for a minute or two, then stir in the Kashmiri chilli powder, if using.
- Make the Dough
- Add the warm water, honey and active dry yeast to a large bowl. Stir and let it sit for 5–10 minutes, until slightly foamy.
- Add the flour, salt, black pepper and 2 tbsp (30 ml) of the cooled tadka-infused olive oil. Mix until no dry flour remains. The dough will be soft and sticky; don’t add extra flour.
- Cover and let the dough rest for 20–30 minutes.
- Stretch and fold: With lightly wet or oiled hands, stretch one side of the dough up and fold it over the centre. Repeat on all four sides. Cover and rest for 20–30 minutes. Repeat for a total of 3 stretch-and-fold rounds.
- First rise: Cover and let the dough rise in a warm spot for 1-2 hours, or until puffy, bubbly and roughly doubled in volume.
- Transfer to the pan: Generously oil a 20 cm square baking pan. Transfer the dough to the pan and gently stretch it towards the corners. If it resists, rest the dough for 10–15 minutes and stretch again.
- Final proof: Cover and let the dough proof for 45–60 minutes, or until noticeably puffy.
- Dimple & Bake
- Preheat the oven to 230°C / 450°F.
- Pour the remaining tadka-infused olive oil over the dough. Oil your fingertips and gently press deep dimples across the surface, pushing some of the garlic, curry leaves and spices into the dough.
- Scatter the sliced shallots and nigella seeds over the dough. Gently press some of the shallots into the dimples and finish with flaky sea salt.
- Bake for 15–20 minutes, until deeply golden with crisp edges and roasted shallots. If the shallots brown too quickly, loosely cover with foil for the remaining baking time.
- Let the focaccia rest for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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