Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup Agordino Malga cheese, grated
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon garlic, minced
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, salt, and sugar. 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 towel. Allow the dough to rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to flatten and shape the dough into a rectangle.
8. Sprinkle the grated Agordino Malga cheese, chopped rosemary, chopped thyme, and minced garlic over the top of the dough.
9. Use your fingers to press the cheese and herbs into the dough.
10. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
11. Remove the focaccia from the oven and allow it to cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 310
Total fat: 14g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 420mg
Total carbohydrates: 34g
Dietary fiber: 2g
Sugars: 1g
Protein: 12g
Substitutions for ingredients:
- Agordino Malga cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Fresh rosemary and thyme can be substituted with dried herbs.
- Garlic can be omitted or substituted with garlic powder.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different herbs, such as basil or oregano, instead of rosemary and thyme.
- Add sliced prosciutto or cooked bacon to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, when adding it to the dough.
- If the dough is too sticky, add a little more flour.
- Allow the dough to rise in a warm, draft-free place for best results.
- 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 oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with fresh herbs, such as rosemary or thyme.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm enough.
- If the focaccia is too dry, brush it with a little olive oil before serving.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Cook the focaccia to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese or other ingredients.
Flavor profiles:
The Agordino Malga cheese adds a nutty, slightly sweet flavor to the focaccia, while the herbs and garlic add a savory, aromatic flavor.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Italian