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
- 1/2 cup grated Cacio Magno cheese
- 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and oregano)
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 is smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
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 rectangle shape, about 1/2 inch thick.
9. Sprinkle the grated Cacio Magno cheese and chopped herbs over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the edges.
11. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Each serving contains approximately:
- 230 calories
- 9g fat
- 31g carbohydrates
- 7g protein
- 1g fiber
- 1g sugar
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh herbs can be substituted with dried herbs, but reduce the amount to 1 tablespoon.
Variations:
- Add sliced cherry tomatoes or olives on top of the cheese and herbs before baking.
- Top the focaccia with caramelized onions and roasted garlic for a savory twist.
- Sprinkle coarse sea salt on top of the cheese and herbs before baking for a salty crunch.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia into pieces.
- Serve the focaccia warm or at room temperature.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the focaccia in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic presentation.
Garnishes:
Garnish the focaccia with fresh herbs or a drizzle of olive oil before serving.
Pairings:
Serve the focaccia with a bowl of tomato soup or a green salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Grilled chicken or steak.
- Garlic bread or breadsticks.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
- Wash your hands and all surfaces before and after handling raw dough.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F (74°C) before serving.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese, vegetables, or meat.
Flavor profiles:
This focaccia is savory and cheesy, with a hint of herbs and a crispy crust.
Serving suggestions:
Serve the focaccia as an appetizer or side dish with your favorite Italian meal.
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Region: Italian