Ingredients with Measurements:
- 500g all-purpose flour
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 200g Canestrato d'Aspromonte cheese, grated
- 1/4 cup fresh rosemary, chopped
- Sea salt flakes, for topping
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, salt, sugar, and yeast. Mix on low speed to combine.
2. Add the warm water and olive oil to the bowl, and mix on low speed until the dough comes together.
3. Increase the mixer speed to medium, and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F (220°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 hands to stretch the dough into a rectangle shape, about 1/2 inch (1 cm) thick.
9. Sprinkle the grated Canestrato d'Aspromonte cheese and chopped rosemary over the top of the dough.
10. Use your fingertips to press the cheese and rosemary into the dough.
11. Drizzle the top of the focaccia with olive oil, and sprinkle with sea salt flakes.
12. Bake the focaccia in the preheated oven for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
13. Remove the focaccia from the oven, and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F (220°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 41g
Protein: 13g
Sodium: 800mg
Substitutions for ingredients:
- Canestrato d'Aspromonte cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Parmigiano-Reggiano.
- Fresh rosemary can be substituted with dried rosemary or any other fresh herb such as thyme or oregano.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Substitute the Canestrato d'Aspromonte cheese with mozzarella cheese and top with sliced fresh basil for a classic Margherita-style focaccia.
Tips and tricks:
- Make sure the water used to make the dough is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm place will help it to double in size faster.
- Use your fingertips to press the cheese and rosemary into the dough to help them stick better.
- Drizzle the top of the focaccia with olive oil before baking to help it brown and become crispy.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, place it in a preheated 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter, garnished with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs
Pairings:
Serve the focaccia with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caprese salad
- Grilled vegetables
- Antipasto platter
Troubleshooting advice:
- If the dough is too dry, add a little more water, a tablespoon at a time, until it comes together.
- If the dough is too wet, add a little more flour, a tablespoon at a time, until it becomes smooth and elastic.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the dough to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy. It is typically topped with olive oil, salt, and herbs, and sometimes cheese or other toppings.
Flavor profiles:
Savory, salty, cheesy, herbaceous
Serving suggestions:
Serve the focaccia as an appetizer or alongside a main course, such as pasta or grilled meats.
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Region: Italian