Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
- 1 cup grated Balaton cheese
- 1/2 cup chopped onion
- 2 tablespoons chopped fresh rosemary
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, sugar, and salt.
2. Add the olive oil and warm water and mix with the dough hook attachment until a smooth dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Roll out the dough into a rectangle and transfer it to the prepared baking sheet.
8. Sprinkle the grated Balaton cheese, chopped onion, and chopped rosemary over the dough.
9. Bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
10. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 40 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes one 12-inch focaccia, which serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 420mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Balaton cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Chopped onion can be substituted with chopped garlic or shallots.
- Fresh rosemary can be substituted with dried rosemary or other herbs, such as thyme or oregano.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Top with sliced olives or capers for a salty kick.
- Substitute the cheese and onion with other toppings, such as sliced mushrooms or cooked bacon.
Tips and tricks:
- Make sure the water is warm, but not too hot, as it can kill the yeast.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- 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 3 days.
Reheating instructions:
Reheat the focaccia in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter, garnished with fresh rosemary sprigs.
Garnishes:
Garnish with fresh rosemary sprigs or a drizzle of olive oil.
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 sticky, add more flour.
- If the dough is too dry, add more water.
- If the cheese is not melting, place the focaccia under the broiler for a few minutes.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough and cheese.
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, vegetables, or meat.
Flavor profiles:
This Balaton cheese and onion focaccia is savory and cheesy, with a hint of sweetness from the onions and a fragrant aroma from the rosemary.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with dinner.
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Region: Hungarian