Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup grated Caso Formaggio cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup sliced black olives
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.
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 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 Caso Formaggio cheese, chopped rosemary, and sliced black olives over the top of the dough.
10. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 38g
Protein: 8g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Caso Formaggio.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can use any type of olives you prefer instead of black olives.
Variations:
- You can add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- You can sprinkle some sea salt over the top of the focaccia before baking for extra flavor.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot, or it will kill the yeast.
- If you don't have a stand mixer, you can knead the dough by hand.
- You can make the dough ahead of time and let it rise in the refrigerator overnight.
Storage instructions:
- Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F oven for 5-10 minutes, until it is warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve the focaccia with a side salad or soup.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Tomato 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 any equipment used in the preparation of the dough and toppings.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve the focaccia warm or at room temperature.
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Region: Italian