Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1/4 cup olive oil
- 1/2 cup warm water
- 1/2 cup grated caciotta misto pecora cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup sliced black olives
- 1/4 cup sliced sun-dried tomatoes
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, salt, sugar, and yeast. Mix on low speed until combined.
2. Add the olive oil and warm water 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 kitchen towel and let the dough rise in a warm, draft-free 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. Use your fingers to press the dough into a rectangle shape.
8. Sprinkle the grated caciotta misto pecora cheese, chopped rosemary, sliced black olives, and sliced sun-dried tomatoes over the top of the dough.
9. Bake the focaccia for 20-25 minutes, until it is golden brown and the cheese is melted.
10. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 240
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 450mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Caciotta misto pecora cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Rosemary can be substituted with thyme or oregano.
- Black olives can be substituted with green olives or capers.
- Sun-dried tomatoes can be substituted with roasted red peppers or artichoke hearts.
Variations:
- Add sliced red onions or bell peppers for extra flavor.
- Top the focaccia with cooked sausage or bacon for a heartier meal.
- Use different types of cheese, such as feta or gouda, for a different flavor profile.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm, draft-free place for best results.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Serve the focaccia warm for best flavor.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, place it in a 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 fresh herbs, such as parsley or basil, for extra flavor and color.
Pairings:
Pair the focaccia with a simple green salad or soup for a complete meal.
Suggested side dishes:
Serve the focaccia with roasted vegetables or grilled chicken for a complete meal.
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 browning too quickly, cover it with foil and continue baking.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically topped with olive oil, salt, and herbs.
Flavor profiles:
This caciotta misto pecora focaccia has a savory and slightly salty flavor from the cheese and olives, with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve the focaccia as an appetizer or side dish with a glass of red wine.
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Region: Italian