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
- 1/2 cup Alpepiana (or any spicy spread)
- 1 cup shredded cheese (mozzarella or cheddar)
Special equipment needed:
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, combine flour, yeast, salt, and sugar.
2. Add warm water and olive oil to the bowl and mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. (Alternatively, use a stand mixer with dough hook attachment to knead the dough.)
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the baking sheet.
8. Use your hands to press the dough into a rectangle shape.
9. Spread Alpepiana over the dough, leaving a 1-inch border around the edges.
10. Sprinkle shredded cheese over the Alpepiana.
11. Bake the focaccia in the preheated oven for 20-25 minutes or until the cheese is melted and the crust is golden brown.
12. Remove from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes one 12-inch focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 530mg
Total carbohydrates: 28g
Dietary fiber: 1g
Total sugars: 1g
Protein: 10g
Substitutions for ingredients:
- Alpepiana can be substituted with any spicy spread or sauce.
- Shredded cheese can be substituted with any type of cheese.
Variations:
- Add sliced tomatoes, olives, or onions on top of the Alpepiana and cheese.
- Use different types of cheese, such as feta or Parmesan.
- Add fresh herbs, such as rosemary or thyme, to the dough before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Serve the focaccia warm or at room temperature.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the focaccia in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or a decorative plate.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
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 is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
- Wash your hands before handling the dough and ingredients.
- Use a clean baking sheet and parchment paper.
- Make sure the focaccia is cooked to an internal temperature of 165°F (74°C) 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 other ingredients, such as cheese or vegetables.
Flavor profiles:
This Alpepiana and Cheese Focaccia recipe has a spicy and cheesy flavor profile, with a crispy crust and soft interior.
Serving suggestions:
Serve the focaccia as an appetizer, snack, or side dish.
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Region: Italian