Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/2 cup Ambra di Talamello (or any other Italian cheese) grated
- 1/4 cup chopped fresh rosemary
- Sea salt flakes
Special equipment needed:
- Stand mixer with dough hook attachment
- 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 to combine.
2. Add the olive oil and warm water 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. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F (218°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Use your hands to shape the dough into a rectangle, about 1/2 inch thick.
9. Sprinkle the grated cheese and chopped rosemary over the top of the dough.
10. Use your fingertips to press the cheese and rosemary into the dough.
11. Sprinkle the sea salt flakes over the top of the cheese and rosemary.
12. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
13. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F (218°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 267
Fat: 10g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 368mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Ambra di Talamello can be substituted with any other Italian cheese, such as Parmesan or Pecorino Romano.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Substitute the rosemary with other herbs, such as thyme or oregano.
- Add thinly sliced red onions to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm place will help it to rise faster.
- Use your fingertips to press the cheese and rosemary into the dough to ensure they stick.
Storage instructions:
Store the 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 (177°C) oven for 5-10 minutes, or until it is warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs.
Pairings:
Pair the focaccia with a glass of red wine, such as Chianti.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too wet, add a little more flour.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
The Ambra di Talamello cheese adds a nutty and slightly sweet flavor to the focaccia, while the rosemary adds a savory and earthy flavor.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with dinner.
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Region: Italian