Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup grated Canestrato di Calabria 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, salt, and sugar. Mix on low speed until combined.
2. With the mixer running on low, slowly pour in the warm water and olive oil. Mix 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 plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.
5. Preheat the oven to 425°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to press the dough into a rectangle shape.
8. Sprinkle the grated Canestrato di Calabria cheese and chopped rosemary over the top of the dough.
9. Use your fingertips to press the cheese and rosemary into the dough.
10. Bake the focaccia for 20-25 minutes, or until golden brown and crispy.
11. 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
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 420mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Canestrato di Calabria cheese can be substituted with another hard, salty cheese such as Pecorino Romano or Parmigiano-Reggiano.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes and black olives to the top of the focaccia before baking.
- Top the focaccia with thinly sliced red onions and chopped fresh basil.
- Sprinkle the top of the focaccia with coarse sea salt before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- Use your fingertips to press the cheese and rosemary into the dough so they don't fall off during baking.
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 oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs and a drizzle of olive oil.
Pairings:
Pair the 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 doesn't rise, it may be because the water was too hot and killed the yeast. Start over with warm, but not too hot, water.
- If the focaccia is too dry, brush it with a little olive oil before serving.
Food safety advice:
Make sure to wash your hands and any utensils or 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 Liguria, Italy. It is similar to pizza dough and can be topped with a variety of ingredients.
Flavor profiles:
The Canestrato di Calabria cheese adds a salty, nutty flavor to the focaccia, while the rosemary adds an earthy, aromatic flavor.
Serving suggestions:
Serve the focaccia as an appetizer or alongside a main course.
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Region: Italian