Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 1/4 cups warm water
- 1/4 cup extra-virgin olive oil
- 1/2 cup Caprino degli Alburni cheese, crumbled
- 2 tbsp fresh rosemary, 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. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes 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 425°F (218°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 fingers to press the dough into a rectangle shape, about 1/2 inch thick.
9. Sprinkle the crumbled Caprino degli Alburni cheese and chopped rosemary over the top of the dough.
10. Drizzle the top of the focaccia with extra-virgin olive oil.
11. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
12. 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 (218°C)
Serving size:
8 servings
Nutritional information:
Calories: 275
Fat: 11g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 390mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Active dry yeast can be substituted with instant yeast.
- Caprino degli Alburni cheese can be substituted with feta cheese or goat cheese.
- 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 caramelized onions and roasted garlic.
- Add sliced prosciutto or cooked bacon to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, when adding it to the dough.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
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 (177°C) oven for 5-7 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.
Pairings:
Pair the focaccia with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
Make sure to wash your hands and all 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 the Liguria region of Italy.
Flavor profiles:
This Caprino degli Alburni Focaccia has a savory and slightly tangy flavor from the cheese, with a hint of rosemary.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with your favorite Italian meal.
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Region: Italian