Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 1/2 cup Caprino della Limina cheese, crumbled
- 1/4 cup fresh rosemary, chopped
- Sea salt, for topping
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, salt, sugar, and yeast.
2. Add the warm water and olive oil 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 damp towel and let the dough rise in a warm place for 1 hour.
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.
9. Sprinkle the crumbled Caprino della Limina cheese and chopped rosemary over the top of 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. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F (218°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 295
Fat: 14g
Saturated Fat: 5g
Cholesterol: 16mg
Sodium: 548mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Caprino della Limina cheese can be substituted with any crumbly goat cheese.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes on top of the cheese and rosemary.
- Add sliced black olives on top of the cheese and rosemary.
- Add thinly sliced red onions on top of the cheese and rosemary.
Tips and tricks:
- Make sure the water is warm, not hot, when adding it to the dough.
- Letting the dough rise in a warm place will help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the focaccia in a preheated 350°F (177°C) oven for 5-10 minutes, until heated through.
Presentation ideas:
Serve the Caprino della Limina focaccia on a wooden cutting board or rustic serving platter.
Garnishes:
Garnish with fresh rosemary sprigs.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or a bowl of soup.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure to wash your hands and clean all surfaces and utensils before preparing the recipe.
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 della Limina cheese adds a tangy and slightly sweet flavor to the focaccia, while the rosemary adds an earthy and aromatic flavor.
Serving suggestions:
Serve the Caprino della Limina focaccia as an appetizer or as a side dish to a main course.
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Region: Italian