Ingredients with Measurements:
- 500g bread flour
- 10g instant yeast
- 10g salt
- 400ml warm water
- 1/4 cup olive oil
- 1/2 cup canned artichoke hearts, drained and chopped
- 200g Caciocavallo Podolico Campano cheese, grated
- 2 tbsp chopped fresh rosemary
- Salt and pepper to taste
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, and salt. Mix on low speed to combine.
2. With the mixer running on low speed, slowly pour in the warm water and olive oil. Mix until a smooth dough forms, about 5 minutes.
3. Add the chopped artichoke hearts, grated Caciocavallo Podolico Campano cheese, and chopped rosemary to the dough. Mix on low speed until the ingredients are evenly distributed.
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 (200°C). Line a baking sheet with parchment paper.
6. Turn the dough out onto the prepared baking sheet and use your hands to press it into a flat rectangle. Use your fingers to make dimples all over the surface of the dough.
7. Drizzle the top of the dough with olive oil and sprinkle with salt and pepper.
8. Bake for 25-30 minutes, or until the focaccia is golden brown and cooked through.
9. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 320
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 710mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Protein: 13g
Substitutions for ingredients:
- Bread flour can be substituted with all-purpose flour
- Instant yeast can be substituted with active dry yeast (use 2 1/4 tsp)
- Canned artichoke hearts can be substituted with fresh artichokes (boil and chop)
- Caciocavallo Podolico Campano cheese can be substituted with any hard, flavorful cheese such as Parmesan or Asiago
- Fresh rosemary can be substituted with dried rosemary
Variations:
- Add sliced black olives to the dough for a salty, briny flavor
- Top the focaccia with sliced tomatoes and fresh basil before baking
- Add caramelized onions to the dough for a sweet and savory twist
Tips and tricks:
- Use a kitchen scale to measure the ingredients for accuracy
- Make sure the water is warm but not too hot, as this can kill the yeast
- Let the dough rise in a warm, draft-free place
- Use a sharp knife or pizza cutter to slice the focaccia
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the focaccia in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish with fresh rosemary sprigs or chopped parsley.
Pairings:
Pair with a crisp white wine or a light 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 wet, add a little more flour
- If the focaccia is not browning evenly, rotate the baking sheet halfway through cooking
Food safety advice:
- Wash your hands and all surfaces and utensils that come into contact with the dough
- Make sure the cheese is grated and stored properly to prevent contamination
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 other ingredients such as cheese and vegetables.
Flavor profiles:
This focaccia has a savory, cheesy flavor with a hint of rosemary and a tangy bite from the artichokes.
Serving suggestions:
Serve as an appetizer or alongside a meal as a bread accompaniment.
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Region: Italian