Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1/2 cup warm water
- 1/2 cup Caprino Limina cheese, crumbled
- 1/4 cup fresh rosemary, chopped
- 1/4 cup black olives, pitted and chopped
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.
2. Add the olive oil and warm water to the bowl and mix on low speed until the dough comes together.
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 a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has 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. Use your fingers to press the dough into a rectangle shape.
9. Sprinkle the Caprino Limina cheese, rosemary, and black olives over the top of the dough.
10. Drizzle with a little more olive oil.
11. Bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly.
12. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 38g
Protein: 10g
Sodium: 440mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of crumbled cheese in place of Caprino Limina.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can use any type of pitted olives in place of black olives.
Variations:
- Add sliced tomatoes or roasted red peppers to the top of the focaccia before baking.
- Sprinkle with grated Parmesan cheese before baking.
- Add sliced prosciutto or cooked bacon to the top of the focaccia before baking.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- If you don't have a stand mixer, you can mix and knead the dough by hand.
- Letting the dough rise in a warm, draft-free place is important for getting a good rise.
- Don't overcrowd the toppings on the focaccia or it will be difficult to bake evenly.
Storage instructions:
- Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board with a small bowl of olive oil for dipping.
Garnishes:
- Sprinkle with fresh chopped parsley before serving.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Serve with a green salad or a bowl of soup.
Troubleshooting advice:
- If your dough doesn't rise, it may be because your yeast is old or your water was too hot.
- If your focaccia is too dense, it may be because you didn't knead the dough enough.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with the dough or toppings to prevent the spread of bacteria.
Food history:
- Focaccia is a traditional Italian flatbread that is often topped with herbs, cheese, and other toppings.
Flavor profiles:
- This Caprino Limina Focaccia has a savory, cheesy flavor with hints of rosemary and black olives.
Serving suggestions:
- Serve this Caprino Limina Focaccia as an appetizer or as a side dish with your favorite Italian meal.
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Region: Italian