Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1/4 cup extra-virgin olive oil
- 1/2 cup mixed wild herbs (such as rosemary, thyme, oregano, and sage)
- 1/4 cup grated Parmesan cheese
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. Mix on low speed until combined.
2. Slowly add the warm water and olive oil to the flour mixture while the mixer is running on low speed. Mix until the dough comes together and forms a ball.
3. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, until it becomes smooth and elastic.
4. Grease a large bowl with olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1 hour.
5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape.
7. Sprinkle the mixed wild herbs and grated Parmesan cheese over the top of the dough.
8. Bake for 20-25 minutes, until the focaccia is golden brown and crispy on the outside.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories per serving: 240
Fat: 8g
Carbohydrates: 35g
Protein: 6g
Sodium: 440mg
Fiber: 2g
Substitutions for ingredients:
- You can use any combination of herbs that you like, such as basil, parsley, or marjoram.
- If you don't have Parmesan cheese, you can use another type of hard cheese, such as Pecorino Romano or Asiago.
Variations:
- You can add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- For a sweeter version, you can add sliced grapes and a drizzle of honey to the top of the focaccia before baking.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it can kill the yeast.
- If you don't have a stand mixer, you can mix the dough by hand and knead it for 10-12 minutes.
- Letting the dough rise in a warm, draft-free place is important for the yeast to activate and for the dough to rise properly.
Storage instructions:
- Store any leftover focaccia in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days.
- You can also freeze the focaccia for up to 1 month. Thaw at room temperature before reheating.
Reheating instructions:
- To reheat the focaccia, preheat the oven to 350°F. Wrap the focaccia in foil and bake for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt before serving.
Garnishes:
- Fresh herbs, such as basil or parsley
- Sliced cherry tomatoes
- Olives
Pairings:
- Serve with a bowl of soup or salad for a light meal.
- Pair with a glass of red wine for a more indulgent experience.
Suggested side dishes:
- Roasted vegetables, such as zucchini or eggplant
- Grilled chicken or fish
- Fresh fruit, such as sliced peaches or berries
Troubleshooting advice:
- If your dough is too dry, add a tablespoon of water at a time until it comes together.
- If your dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
- If your focaccia is not rising properly, make sure your yeast is fresh and your water is warm enough.
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.
- Store any leftover focaccia properly to prevent foodborne illness.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Liguria, Italy.
- It was traditionally made with leftover bread dough and topped with olive oil and salt.
- Today, focaccia is often topped with a variety of herbs, cheese, and other toppings.
Flavor profiles:
- This focaccia has a crispy, golden-brown crust and a tender, chewy interior.
- The mixed wild herbs add a savory, earthy flavor, while the Parmesan cheese adds a salty, nutty flavor.
Serving suggestions:
- Serve the focaccia warm or at room temperature.
- It can be served as an appetizer, snack, or light meal.
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Region: Italian
Taste: Herbaceous, Savory, Aromatic, Earthy, Tangy