Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
- 1/2 cup pitted and chopped Kalamata olives
- 1/2 cup crumbled Caprino cheese
- 1 tablespoon 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, sugar, and salt. Mix on low speed until combined.
2. Add the olive oil and warm water to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
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. Using your fingers, press the dough into a rectangle shape, about 1/2 inch thick.
9. Scatter the chopped olives and Caprino cheese over the top of the dough.
10. Sprinkle the chopped rosemary over the top of the cheese and olives.
11. Bake the focaccia for 20-25 minutes, or until golden brown.
12. Let the focaccia cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 500mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- You can use any type of pitted and chopped olives in place of Kalamata olives.
- Any type of crumbled cheese can be substituted for Caprino cheese.
- Dried rosemary can be used in place of fresh rosemary.
Variations:
- Add sliced tomatoes or roasted red peppers to the top of the focaccia before baking.
- Use different herbs, such as thyme or oregano, in place of rosemary.
- Add a drizzle of balsamic glaze over the top of the finished focaccia.
Tips and tricks:
- Make sure the water used in 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 double in size faster.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with additional chopped fresh herbs, such as parsley or basil.
Pairings:
This focaccia pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
Serve with a side of roasted vegetables or a bowl of tomato soup.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot.
- 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 surfaces that come into contact with the dough or ingredients to prevent contamination.
Food history:
Focaccia is a traditional Italian flatbread that has been around for centuries.
Flavor profiles:
This Caprino Cheese and Olive Focaccia is savory, salty, and slightly tangy.
Serving suggestions:
Serve the focaccia warm or at room temperature.
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Region: Italian