Ingredients with Measurements:
- 1 pound of goat cheese
- 1 tablespoon of black pepper
- 1 teaspoon of sea salt
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of dried thyme
- 2 cups of all-purpose flour
- 1 tablespoon of active dry yeast
- 1 tablespoon of sugar
- 1 teaspoon of sea salt
- 1/4 cup of olive oil
- 1 cup of warm water
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
For the Caprino al Pepe di Bagnolo:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the black pepper, sea salt, dried oregano, dried basil, and dried thyme.
3. Roll the goat cheese into small balls and coat them with the spice mixture.
4. Place the coated goat cheese balls on a baking sheet lined with parchment paper.
5. Bake for 10-12 minutes, or until the cheese is slightly melted and the spices are fragrant.
For the Focaccia:
1. In the bowl of a stand mixer, combine the all-purpose flour, active dry yeast, sugar, and sea salt.
2. Add the olive oil and warm water to the bowl and mix with the dough hook attachment until a smooth dough forms.
3. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
4. Preheat the oven to 400°F.
5. Grease a baking sheet with olive oil.
6. Roll out the dough into a rectangle shape and place it on the prepared baking sheet.
7. Use your fingers to press dimples into the dough.
8. Drizzle olive oil over the top of the dough and sprinkle with sea salt.
9. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Caprino al Pepe di Bagnolo: 350°F
- Focaccia: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 18g
Substitutions for ingredients:
- Goat cheese can be substituted with feta cheese or ricotta cheese.
- Black pepper can be substituted with red pepper flakes or cayenne pepper.
- All-purpose flour can be substituted with bread flour or whole wheat flour.
Variations:
- Add sliced cherry tomatoes and fresh basil to the top of the focaccia before baking.
- Use different spices to coat the goat cheese, such as garlic powder or smoked paprika.
- Add caramelized onions to the top of the focaccia before baking.
Tips and tricks:
- Make sure the goat cheese balls are evenly coated with the spice mixture for maximum flavor.
- Let the focaccia cool for a few minutes before slicing to prevent it from becoming too soggy.
- Use a pizza cutter to slice the focaccia into even pieces.
Storage instructions:
- Store the Caprino al Pepe di Bagnolo and focaccia separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Caprino al Pepe di Bagnolo, place the goat cheese balls on a baking sheet and bake at 350°F for 5-7 minutes, or until heated through.
- To reheat the focaccia, place it in a 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the Caprino al Pepe di Bagnolo and focaccia on a wooden cutting board for a rustic presentation.
- Garnish the Caprino al Pepe di Bagnolo with fresh herbs, such as parsley or chives.
Pairings:
- Serve with a glass of red wine, such as a Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables, such as zucchini or eggplant
Troubleshooting advice:
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough to activate the yeast.
- If the goat cheese balls are not melting, increase the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing food.
- Store leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
- Goat cheese has been consumed for thousands of years and is believed to have originated in the Middle East.
Flavor profiles:
- Caprino al Pepe di Bagnolo has a tangy and slightly spicy flavor from the goat cheese and black pepper.
- Focaccia has a crispy and chewy texture with a savory flavor from the olive oil and sea salt.
Serving suggestions:
- Serve the Caprino al Pepe di Bagnolo and focaccia as an appetizer or snack.
- Pair with a salad and grilled vegetables for a light meal.
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Region: Italian