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 cup grated Caciocavallo Ragusano cheese
- 1/4 cup chopped fresh rosemary
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, sugar, and salt.
2. Add the warm water and olive oil and mix with the dough hook until a smooth dough forms.
3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
4. Preheat the oven to 400°F.
5. Line a baking sheet with parchment paper.
6. Punch down the dough and roll it out into a rectangle shape on the prepared baking sheet.
7. Sprinkle the grated Caciocavallo Ragusano cheese and chopped rosemary over the top of the dough.
8. Bake the focaccia for 20-25 minutes or until golden brown.
9. 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:
- Oven temperature: 400°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 290
- Fat per serving: 13g
- Carbohydrates per serving: 32g
- Protein per serving: 9g
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.
- Caciocavallo Ragusano cheese can be substituted with any hard cheese such as Parmesan or Pecorino Romano.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese such as Gouda or Cheddar.
- Add garlic or onion powder to the dough for extra flavor.
Tips and tricks:
- Make sure the water is warm but not too hot or it will kill the yeast.
- Let the dough rise in a warm place such as an oven with the light on or near a sunny window.
- 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:
- Reheat the focaccia in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Caesar salad
- Minestrone soup
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with the dough or cheese.
Food history:
- Caciocavallo Ragusano is a traditional cheese from the Ragusa province in Sicily, Italy.
Flavor profiles:
- The focaccia has a savory and slightly salty flavor from the cheese and rosemary.
Serving suggestions:
- Serve the focaccia as an appetizer or side dish.
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Region: Italian