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
- 1/4 cup Blu Val Chiusella cheese, grated
- 1/4 cup fresh rosemary, chopped
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.
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. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 425°F and line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet.
7. Use your fingers to press the dough into a rectangle shape, about 1/2 inch thick.
8. Sprinkle the grated Blu Val Chiusella cheese and chopped rosemary over the top of the dough.
9. Bake the focaccia for 20-25 minutes, until it is golden brown and crispy on the edges.
10. 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:
- Oven temperature: 425°F
Serving size:
- This recipe makes 8-10 servings.
Nutritional information:
- Calories per serving: 240
- Fat: 9g
- Carbohydrates: 32g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of cheese you prefer in place of the Blu Val Chiusella cheese.
- If you don't have fresh rosemary, you can use dried rosemary instead.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different herbs, such as thyme or oregano, in place of the rosemary.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm place helps it to double in size and become fluffy.
- 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, until it is warm and crispy.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Drizzle some olive oil over the top of the focaccia before serving.
Garnishes:
- Sprinkle some extra chopped rosemary over the top of the focaccia before serving.
Pairings:
- Serve the focaccia with a bowl of tomato soup or a green salad.
Suggested side dishes:
- Roasted vegetables, such as zucchini or bell peppers, make a great side dish for this focaccia.
Troubleshooting advice:
- If your dough is too dry, add a little more water.
- If your dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to wash your hands and any utensils or 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 the Liguria region.
Flavor profiles:
- This focaccia has a savory and slightly salty flavor from the cheese and rosemary.
Serving suggestions:
- Serve the focaccia warm or at room temperature as a snack or appetizer.
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Region: Italian