Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped Calabrian chili peppers
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried oregano
- Sea salt flakes, for topping
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. Mix on low speed until combined.
2. Add the warm water and olive oil to the mixer bowl. Mix on low speed until a dough forms.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the mixer 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.
8. Use your fingers to press the dough into a rectangle shape.
9. Spread the chopped Calabrian chili peppers and sun-dried tomatoes over the dough.
10. Sprinkle the grated Parmesan cheese and dried oregano over the top.
11. Drizzle the focaccia with extra-virgin olive oil.
12. Sprinkle sea salt flakes over the top.
13. Bake the focaccia for 20-25 minutes, until golden brown.
14. Remove the focaccia from the oven and let it cool on the baking sheet for 5 minutes.
15. Cut the focaccia into squares or slices and serve warm.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 310
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 4mg
Sodium: 490mg
Total Carbohydrates: 41g
Dietary Fiber: 2g
Sugars: 1g
Protein: 8g
Substitutions for ingredients:
- Instead of Calabrian chili peppers, you can use any other spicy pepper of your choice.
- Instead of sun-dried tomatoes, you can use fresh cherry tomatoes or roasted red peppers.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add sliced black olives or capers to the topping.
- Use fresh rosemary or thyme instead of oregano.
- Add thinly sliced red onion or garlic to the topping.
Tips and Tricks:
- Make sure your water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- Use your fingers to create dimples in the dough before adding the toppings to help them stick.
- Don't be afraid to drizzle extra olive oil over the top of the focaccia before baking for extra 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 with fresh basil leaves or chopped parsley for a pop of color.
Pairings:
Serve the focaccia with a simple green salad or a bowl of soup for a complete meal.
Suggested Side Dishes:
Roasted vegetables or grilled chicken make great side dishes for this focaccia.
Troubleshooting Advice:
If your dough doesn't rise, it may be because your yeast is expired or the water was too hot. Start over with fresh yeast and make sure your water is the right temperature.
Food Safety Advice:
Make sure to wash your hands and any surfaces that come into contact with the dough to prevent the spread of bacteria.
Food History:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically seasoned with olive oil and salt, but can be topped with a variety of ingredients.
Flavor Profiles:
This Calabrian-style focaccia is spicy, savory, and cheesy, with a hint of sweetness from the sun-dried tomatoes.
Serving Suggestions:
Serve the focaccia as an appetizer, snack, or side dish. It's great for parties or gatherings.
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Region: Italian