Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1 cup shredded Carlow Sheep Cheddar cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 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 the flour, yeast, salt, and sugar. Mix on low speed until combined.
2. With the mixer running on low speed, slowly pour in the warm water and olive oil. Mix 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. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to press the dough into a rectangular shape.
8. Sprinkle the shredded Carlow Sheep Cheddar cheese, chopped rosemary, thyme, and oregano over the top of the dough.
9. Use your fingertips to gently press the cheese and herbs into the dough.
10. Sprinkle the top of the dough with sea salt.
11. Bake the focaccia for 20-25 minutes, or until golden brown and cooked through.
12. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 36g
Protein: 11g
Sodium: 470mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of shredded cheese in place of Carlow Sheep Cheddar.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as Parmesan or Gouda.
- Add garlic to the dough for a garlic and herb focaccia.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as near a window or on top of the stove.
- 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 3 days.
Reheating instructions:
- To reheat the focaccia, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs or cherry tomatoes.
Garnishes:
- Fresh herbs
- Cherry tomatoes
Pairings:
- Serve with a side salad or soup.
- Pair with a glass of red wine.
Suggested side dishes:
- Caesar salad
- Minestrone soup
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 utensils before handling food.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Focaccia is a traditional Italian flatbread that is typically topped with olive oil, salt, and herbs.
Flavor profiles:
- This focaccia has a savory, cheesy flavor with hints of rosemary, thyme, and oregano.
Serving suggestions:
- Serve the focaccia as an appetizer or as a side dish with dinner.
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Region: Irish