Ingredients with Measurements:
- 1 pound pizza dough
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sliced cherry tomatoes
- 4 ounces Bayonne ham, sliced
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-Step Instructions:
1. Preheat the oven to 425°F.
2. Roll out the pizza dough on a lightly floured surface to a rectangle shape.
3. Transfer the dough to a baking sheet lined with parchment paper.
4. In a small bowl, mix together the olive oil, garlic, oregano, salt, and pepper.
5. Brush the olive oil mixture over the pizza dough.
6. Arrange the sliced cherry tomatoes and Bayonne ham on top of the pizza dough.
7. Sprinkle the grated Parmesan cheese over the top.
8. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted.
9. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 35g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Instead of Bayonne ham, you can use prosciutto or any other cured ham.
- Instead of cherry tomatoes, you can use sliced Roma tomatoes or sun-dried tomatoes.
Variations:
- Add sliced red onions or roasted red peppers for extra flavor.
- Use different types of cheese, such as mozzarella or Gouda.
- Add fresh herbs, such as basil or parsley, for a pop of color and flavor.
Tips and Tricks:
- Make sure to roll out the pizza dough evenly to ensure even cooking.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Serve with a side salad or soup for a complete meal.
Storage Instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the focaccia in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the focaccia on a wooden cutting board for a rustic look.
- Garnish with fresh herbs or a sprinkle of red pepper flakes.
Garnishes:
- Fresh herbs, such as basil or parsley
- Red pepper flakes
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Pinot Noir or Chianti.
Suggested Side Dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
- Roasted vegetables
Troubleshooting Advice:
- If the crust is not crispy enough, bake for an additional 5 minutes.
- If the cheese is not melted enough, broil for 1-2 minutes.
Food Safety Advice:
- Make sure to cook the focaccia to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor Profiles:
- The Bayonne ham adds a salty and savory flavor to the focaccia, while the tomatoes add a sweet and acidic flavor. The Parmesan cheese adds a nutty and salty flavor.
Serving Suggestions:
- Serve as an appetizer or main dish.
- Great for a picnic or outdoor gathering.
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