Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 burrino cheese
- 1 burrata cheese
- 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 a stand mixer bowl, combine the flour, yeast, salt, and sugar. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl. 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 dough with a clean kitchen towel and let it rest for 30 minutes.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to a thickness of 1/2 inch.
8. Transfer the dough to the prepared baking sheet.
9. Cut the burrino cheese into small pieces and scatter them over the dough.
10. Cut the burrata cheese into small pieces and scatter them over the dough.
11. Sprinkle the chopped fresh basil over the cheese.
12. Bake the focaccia for 20-25 minutes until the cheese is melted and the crust is golden brown.
13. Remove the focaccia from the oven and let it cool for 5 minutes.
14. Cut the focaccia into slices and serve warm.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 500mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of burrino and burrata.
- You can substitute dried basil for fresh basil.
Variations:
- Add sliced tomatoes or roasted red peppers to the focaccia before baking.
- Top the focaccia with sliced prosciutto or salami before serving.
- Add caramelized onions or sautéed mushrooms to the cheese topping.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Knead the dough until it becomes smooth and elastic for the best texture.
- Let the dough rest before rolling it out to allow the gluten to relax.
- Use a sharp knife or pizza cutter to cut the focaccia into slices.
Storage instructions:
Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the focaccia in a preheated 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic presentation.
Garnishes:
Garnish the focaccia with additional fresh basil leaves or a drizzle of balsamic glaze.
Pairings:
This focaccia pairs well with a crisp green salad or a bowl of soup.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the cheese is not melting, place the focaccia under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or cheese to prevent the spread of bacteria.
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 or other ingredients.
Flavor profiles:
This focaccia has a savory and cheesy flavor with a hint of fresh basil.
Serving suggestions:
Serve this burrino and burrata focaccia as an appetizer or as a main course with a side salad.
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Region: Italian