Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup grated Carlow cheese
- 2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)
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, sugar, and salt.
2. Add the warm water and olive oil to the bowl and mix on low speed with the dough hook attachment 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. Grease a large bowl with olive oil and place the dough in the bowl, turning to coat it in oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour.
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 grated Carlow cheese and chopped herbs over the top of the dough.
10. Use your fingers to press the cheese and herbs into the dough.
11. Bake the focaccia for 20-25 minutes until it is golden brown and cooked through.
12. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 266
Fat: 12g
Saturated Fat: 4g
Cholesterol: 16mg
Sodium: 364mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Carlow cheese can be substituted with any other hard cheese such as Parmesan or cheddar.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced cherry tomatoes and black olives to the top of the focaccia before baking.
- Add thinly sliced red onions and bell peppers to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Serve the focaccia warm or at room temperature.
Storage instructions:
Store the focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, place it in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter.
Garnishes:
Garnish the focaccia with fresh herbs or a drizzle of olive oil.
Pairings:
Pair the focaccia with a salad or soup.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
The Carlow cheese and herbs give the focaccia a savory and slightly salty flavor.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish.
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Region: Irish