Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
- 1/4 cup grated Parmesan 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, sugar, and salt.
2. Add the olive oil and warm water 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 is smooth and elastic.
4. Cover the bowl with a clean kitchen 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 Parmesan cheese, rosemary, and black olives over the top of the dough.
10. Bake the focaccia bread for 20-25 minutes until it is golden brown and cooked through.
11. Remove the bread from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour and 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 1 loaf of focaccia bread, which serves 6-8 people.
Nutritional information:
Calories: 290
Fat: 11g
Saturated Fat: 2g
Cholesterol: 3mg
Sodium: 400mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Instead of rosemary, you can use thyme or oregano.
- If you don't like olives, you can omit them or use sun-dried tomatoes instead.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the bread before baking.
- Sprinkle the bread with sea salt and freshly cracked black pepper before baking.
- Use different cheeses, such as feta or Gorgonzola, instead of Parmesan.
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 for 10-15 minutes.
- Let the dough rise in a warm place, such as on top of the oven or in a warm oven (turned off), to help it rise faster.
Storage Instructions:
Store the focaccia bread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the bread, wrap it in foil and bake in a 350°F oven for 10-15 minutes until warmed through.
Presentation Ideas:
Serve the focaccia bread on a wooden cutting board or platter with a bowl of olive oil for dipping.
Garnishes:
Garnish the bread with additional chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the focaccia bread with a bowl of soup or salad for a complete meal.
Suggested Side Dishes:
Serve the bread with a side of roasted vegetables or a simple green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is smooth and elastic.
- If the bread is not cooked through, bake it for an additional 5-10 minutes until it is golden brown and cooked through.
Food Safety Advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
- Use a food thermometer to make sure the bread is cooked to an internal temperature of 190°F.
Food History:
Focaccia bread originated in Italy and is a popular flatbread that is often topped with herbs, cheese, and other ingredients.
Flavor Profiles:
This Crodo-style focaccia bread is savory and flavorful, with a crispy crust and a soft, chewy interior. The Parmesan cheese, rosemary, and black olives add a salty, herbaceous flavor to the bread.
Serving Suggestions:
Serve the bread warm or at room temperature as a side dish or appetizer. It pairs well with soup, salad, or roasted vegetables.
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Region: Italian