Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1 cup warm water
- 6 oz Caprino del Cilento cheese, crumbled
- 2 tablespoons fresh rosemary, chopped
- Sea salt, for sprinkling
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 flour, yeast, salt, and sugar. Mix on low speed until combined.
2. Add olive oil and warm water to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 425°F.
6. Line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to a thickness of 1/2 inch.
8. Transfer the dough to the prepared baking sheet.
9. Sprinkle the Caprino del Cilento cheese and rosemary over the dough.
10. Drizzle with olive oil and sprinkle with sea salt.
11. Bake for 20-25 minutes until the crust is golden brown.
12. Let the focaccia cool for 5 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: 280
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 390mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 1g
Protein: 9g
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 del Cilento cheese can be substituted with feta cheese or goat cheese.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced tomatoes and olives to the focaccia before baking.
- Top the focaccia with caramelized onions and balsamic glaze.
- Sprinkle the focaccia with grated Parmesan cheese and black pepper.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Serve the focaccia warm or at room temperature.
Storage instructions:
Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the focaccia in the oven at 350°F for 5-10 minutes until warm.
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 or a cold beer.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm.
Food safety advice:
- Wash your hands before handling the dough and cheese.
- Use a clean surface and utensils when preparing the dough and cheese.
- Store the leftover focaccia in an airtight container to prevent contamination.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically topped with olive oil, salt, and herbs.
Flavor profiles:
The Caprino del Cilento cheese adds a tangy and creamy flavor to the focaccia, while the rosemary adds a fragrant and earthy flavor.
Serving suggestions:
Serve the Caprino del Cilento Focaccia as an appetizer or side dish at a dinner party or family gathering.
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Region: Italian