Ingredients with Measurements:
- 500g strong white bread flour
- 1 tsp salt
- 1 tbsp sugar
- 7g sachet of fast-action yeast
- 2 tbsp olive oil
- 300ml warm water
- 2 cloves of garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 100g Carrigaline Garlic & Herb Cheese, grated
Special equipment needed:
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook attachment
- Baking tray
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. Add the olive oil and warm water to the bowl and mix until a dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the bowl with a damp tea towel and leave to rise in a warm place for 1 hour.
5. Preheat the oven to 200°C/180°C fan/gas mark 6.
6. Grease a baking tray with olive oil.
7. Once the dough has risen, punch it down and roll it out onto the greased baking tray.
8. Use your fingers to press dimples into the dough.
9. Brush the dough with olive oil and sprinkle the minced garlic, rosemary, thyme, and grated Carrigaline Garlic & Herb Cheese over the top.
10. Bake in the preheated oven for 20-25 minutes until golden brown.
11. Remove from the oven and allow to cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 200°C/180°C fan/gas mark 6.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 360
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 50g
Sugar: 2g
Protein: 12g
Fiber: 2g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of cheese you like in place of the Carrigaline Garlic & Herb Cheese.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- You can add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- For a sweeter version, omit the garlic and herbs and sprinkle the dough with sugar and cinnamon before baking.
Tips and tricks:
- Make sure the water you add to the dough is warm, but not too hot, as this can kill the yeast.
- If you don't have a stand mixer, you can knead the dough by hand on a floured surface.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Don't overcook the focaccia, as it can become dry and tough.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, wrap it in foil and place it in a preheated oven at 180°C/160°C fan/gas mark 4 for 10-15 minutes until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter with a side of olive oil for dipping.
Garnishes:
Garnish the focaccia with fresh herbs or a sprinkle of sea salt.
Pairings:
This focaccia pairs well with a variety of dishes, such as soups, salads, or pasta dishes.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the water was too hot or the yeast was expired.
- If the focaccia is too dry, it may have been overcooked or not enough oil was used.
Food safety advice:
Make sure to wash your hands and any utensils or 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.
Flavor profiles:
This focaccia has a savory and herbaceous flavor, with a hint of garlic and a cheesy finish.
Serving suggestions:
Serve the focaccia warm or at room temperature as an appetizer or side dish.
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Region: Irish