Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup roasted red peppers, sliced
- 1/2 cup Caciocavallo Affumicato cheese, shredded
- 1 tablespoon dried 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 flour, yeast, sugar, and salt. Mix until well combined.
2. Add warm water and olive oil to the bowl. Mix on low speed until a dough forms.
3. Increase speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Using your fingers, press the dough into a rectangle shape.
9. Top the dough with sliced roasted red peppers, shredded Caciocavallo Affumicato cheese, and dried oregano.
10. Bake the focaccia in the preheated oven for 20-25 minutes until golden brown.
11. Remove from the oven and let it cool for a few minutes before slicing.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 480mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Active dry yeast can be substituted with instant yeast.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh tomatoes.
- Caciocavallo Affumicato cheese can be substituted with provolone or smoked mozzarella cheese.
Variations:
- Add sliced black olives or caramelized onions for extra flavor.
- Top the focaccia with fresh arugula or basil leaves before serving.
- Use different types of cheese like Parmesan or Gouda.
Tips and tricks:
- Make sure the water is warm but not too hot, as it can kill the yeast.
- Let the dough rise in a warm place, like on top of the oven or in a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the focaccia in the oven at 350°F for 5-10 minutes until warm.
Presentation ideas:
Serve the focaccia on a wooden board or platter.
Garnishes:
Garnish with fresh herbs like parsley or basil.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
This focaccia has a savory and smoky flavor from the Caciocavallo Affumicato cheese and roasted red peppers.
Serving suggestions:
Serve as an appetizer or as a side dish with a meal.
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Region: Italian