Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup Acidino cheese, crumbled
- 1/2 cup pitted Kalamata olives, chopped
- 1 tablespoon dried oregano
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape, about 1/2 inch thick.
7. Sprinkle the crumbled Acidino cheese, chopped olives, and dried oregano over the top of the dough, pressing them gently into the surface.
8. Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 285
Fat: 12g
Carbohydrates: 34g
Protein: 9g
Sodium: 450mg
Substitutions for ingredients:
- Acidino cheese can be substituted with feta cheese or goat cheese
- Kalamata olives can be substituted with any other type of pitted olives
- Dried oregano can be substituted with dried basil or thyme
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking
- Use different types of cheese, such as Parmesan or Gouda
- Add sliced onions or garlic to the top of the focaccia before baking
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast properly
- Letting the dough rise in a warm, draft-free place is important for a good rise
- Use a sharp knife or pizza cutter to slice the focaccia
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, place it in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter, garnished with fresh herbs or additional olives.
Garnishes:
Fresh herbs, such as basil or parsley, or additional olives
Pairings:
This focaccia pairs well with a simple green salad or a bowl of tomato soup.
Suggested side dishes:
Roasted vegetables or a charcuterie board
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth and elastic
- If the focaccia is browning too quickly, cover it with foil for the remainder of the baking time
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, but can also be topped with various other ingredients.
Flavor profiles:
The Acidino and olive focaccia has a savory and slightly tangy flavor from the Acidino cheese and Kalamata olives, with a hint of herbaceousness from the dried oregano.
Serving suggestions:
Serve the focaccia warm or at room temperature as an appetizer or side dish.
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Region: Italian