Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 cup warm water
- 1/2 cup grated Gruyere cheese
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9-inch round cake pan with 1 tablespoon of the olive oil.
2. In a small bowl, combine garlic, salt, pepper, oregano, and remaining 1 tablespoon olive oil. Set aside.
3. In a large bowl, combine flour and yeast. Gradually stir in warm water until a soft dough forms. Knead dough on a lightly floured surface for 5 minutes.
4. Place dough in prepared cake pan and spread evenly. Brush with garlic-oil mixture. Sprinkle with Gruyere cheese and asparagus pieces.
5. Bake in preheated oven for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 220
Fat: 8 g
Carbohydrates: 28 g
Protein: 8 g
Substitutions for Ingredients
- Olive oil: canola oil
- Gruyere cheese: Swiss cheese
- Asparagus: green beans
Variations:
- Add 1/2 cup cooked bacon or ham for a heartier dish.
- Substitute Parmesan cheese for Gruyere cheese.
- Add 1/2 cup chopped fresh herbs, such as rosemary, thyme, or oregano.
Tips and Tricks:
- For a crispier crust, brush the top of the panfocaccia with olive oil before baking.
- Let the dough rest for 10 minutes before spreading it in the pan to make it easier to work with.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a preheated 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
Serve warm, cut into wedges.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
Roasted potatoes, steamed rice, or a green salad.
Troubleshooting Advice:
If the dough is too sticky, add a little more flour. If it is too dry, add a bit more water.
Food Safety Advice:
Make sure all ingredients are fresh and stored properly.
Food History:
Panfocaccia is a traditional Italian flatbread that dates back to the 16th century.
Flavor Profiles:
This dish has a savory, garlicky flavor with a hint of sweetness from the Gruyere cheese.
Serving Suggestions:
Serve as an appetizer or side dish.
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