Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup grated Canestrato Vacchino cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped garlic
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.
2. Add the warm water and olive oil, 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 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 (200°C).
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. Sprinkle the grated Canestrato Vacchino cheese, chopped rosemary, and garlic over the dough.
10. Bake for 20-25 minutes, until the cheese is melted and the crust is golden brown.
11. 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:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 38g
Protein: 10g
Sodium: 470mg
Substitutions for ingredients:
- Canestrato Vacchino cheese can be substituted with any hard, salty cheese such as Parmesan or Pecorino Romano.
- Fresh rosemary can be substituted with dried rosemary.
- Chopped garlic can be substituted with garlic powder.
Variations:
- Add sliced cherry tomatoes on top of the cheese for a burst of freshness.
- Substitute the rosemary and garlic with chopped olives and sun-dried tomatoes for a Mediterranean twist.
- Top the focaccia with caramelized onions and goat cheese for a sweet and savory flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm place, such as an oven with the light on, for best results.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the focaccia in a 350°F (180°C) oven for 5-10 minutes, until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
Garnish the focaccia with a drizzle of olive oil and a sprinkle of sea salt.
Pairings:
Pair the Canestrato Vacchino focaccia with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- If the dough is too dry, add more water, 1 tablespoon at a time.
- If the cheese is not melting, place the focaccia under the broiler for a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is similar to pizza, but with a thicker crust and fewer toppings.
Flavor profiles:
The Canestrato Vacchino cheese adds a salty and nutty flavor to the focaccia, while the rosemary and garlic add an earthy and aromatic flavor.
Serving suggestions:
Serve the Canestrato Vacchino focaccia as an appetizer or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian