Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 cup warm water
- 2 cups grated Bosnian Gruyère cheese
- 2 medium-sized tomatoes, sliced
- 1/4 cup chopped fresh basil
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 olive oil and warm water, and mix on low speed until the dough comes together.
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 for 1 hour in a warm, draft-free place.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Use your fingers to press the dough into a rectangular shape, about 1/2 inch (1.25 cm) thick.
9. Sprinkle the grated Bosnian Gruyère cheese evenly over the dough.
10. Arrange the sliced tomatoes on top of the cheese.
11. Sprinkle the chopped fresh basil over the tomatoes.
12. Bake the focaccia for 20-25 minutes, until the cheese is melted and bubbly and the crust is golden brown.
13. 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
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Carbohydrates per serving: 30g
Protein per serving: 16g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Bosnian Gruyère.
- You can use any type of tomato you like instead of medium-sized tomatoes.
- You can use dried basil instead of fresh basil, but the flavor won't be as strong.
Variations:
- Add sliced onions or roasted garlic to the toppings.
- Use different types of cheese, such as mozzarella or feta.
- Add sliced olives or roasted red peppers to the toppings.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm, draft-free place to ensure it doubles in size.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the focaccia, place it in a preheated 350°F (175°C) oven for 5-10 minutes, until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter.
- Garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
- Make sure the cheese is fully melted and the crust is golden brown before serving.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- This recipe has a savory and cheesy flavor, with a hint of sweetness from the tomatoes and a fresh herbal note from the basil.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Bosnian