Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1/2 cup grated Asiago cheese
- 1/2 cup chopped tomatoes
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
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 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 lightly oiled bowl and cover with a damp towel. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F. 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 out into a rectangle.
7. Sprinkle the grated Asiago cheese, chopped tomatoes, dried oregano, and garlic powder over the top of the dough.
8. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
9. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 36g
Protein: 10g
Sodium: 430mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of cheese you like in place of the Asiago.
- Fresh tomatoes can be used instead of chopped tomatoes.
- Any type of dried herbs can be used in place of oregano.
Variations:
- Add sliced black olives or roasted red peppers to the top of the focaccia before baking.
- Use a combination of different cheeses, such as mozzarella and Parmesan.
- Top the focaccia with fresh basil leaves after baking.
Tips and Tricks:
- Make sure the water you use to make the dough is warm, but not too hot. If the water is too hot, it can kill the yeast.
- Letting the dough rise in a warm place will help it to rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage Instructions:
Store any 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 the focaccia with fresh herbs, such as basil or parsley.
Pairings:
Serve the focaccia with a side salad or soup.
Suggested Side Dishes:
- Caesar salad
- Minestrone soup
- Roasted vegetables
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the focaccia is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough.
- Use a food thermometer to make sure the internal temperature of the focaccia reaches 165°F.
Food History:
Focaccia is a traditional Italian flatbread that dates back to ancient Rome. It is typically topped with olive oil, herbs, and other ingredients.
Flavor Profiles:
This focaccia has a savory flavor from the Asiago cheese and garlic powder, and a slightly sweet flavor from the tomatoes.
Serving Suggestions:
Serve the focaccia as an appetizer or alongside a main course. It is also great for dipping in olive oil or balsamic vinegar.
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Region: Italian