Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup Cooleeney Farmhouse Cheese, grated
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Sea salt flakes, for topping
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. Add the warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, until smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free 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.
8. Use your fingers to press the dough into a rectangular shape, about 1/2 inch (1 cm) thick.
9. Sprinkle the grated Cooleeney Farmhouse Cheese, dried oregano, thyme, and rosemary over the top of the dough.
10. Use your fingers to press the cheese and herbs into the dough.
11. Sprinkle sea salt flakes over the top of the dough.
12. Bake the focaccia for 20-25 minutes, until golden brown and crispy.
13. Let the focaccia 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 400°F (200°C).
Serving size:
This recipe makes one 9x13 inch (23x33 cm) focaccia, which serves 8-10 people.
Nutritional information:
Calories per serving: 270
Fat: 12g
Carbohydrates: 31g
Protein: 9g
Sodium: 390mg
Sugar: 2g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Cooleeney Farmhouse Cheese.
- Fresh herbs can be used in place of dried herbs, but use 3 times the amount called for in the recipe.
- Instant yeast can be used in place of active dry yeast. Use the same amount.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as Parmesan or cheddar.
- Add minced garlic to the olive oil before brushing it onto the dough.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot. If it's too hot, it can kill the yeast.
- Let the dough rise in a warm, draft-free place. If your kitchen is cold, you can turn on the oven for a few minutes, then turn it off and place the dough inside.
- Use your fingers to make dimples in the dough before adding the cheese and herbs. This will help the cheese and herbs stick to the dough.
Storage instructions:
Store leftover 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 (180°C) oven for 5-10 minutes, until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
This focaccia pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
Roasted vegetables, such as zucchini or bell peppers.
Troubleshooting advice:
- If the dough is too dry, add a little more water, 1 tablespoon at a time.
- If the dough is too wet, add a little more flour, 1 tablespoon at a time.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through baking.
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 type of Italian flatbread that is typically topped with olive oil, salt, and herbs. It originated in the Liguria region of Italy and has been enjoyed for centuries.
Flavor profiles:
This Cooleeney Farmhouse Cheese and Herb Focaccia has a savory, cheesy flavor with hints of oregano, thyme, and rosemary.
Serving suggestions:
Serve this focaccia as an appetizer or alongside a meal as a bread option.
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Region: Irish