Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1 head elephant garlic, peeled and minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon black pepper
- Sea salt, 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, sugar, and salt. Mix on low speed until combined.
2. Add the warm water and olive oil, and mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the minced elephant garlic, chopped rosemary and thyme, and black pepper to the dough. Mix on low speed until the herbs and garlic are evenly distributed.
5. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 400°F (200°C).
7. Line a baking sheet with parchment paper.
8. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough out into a rectangle shape, about 1/2 inch thick.
9. Use your fingers to make dimples all over the surface of the dough.
10. Drizzle the top of the dough with olive oil and sprinkle with sea salt.
11. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
12. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 245
Fat: 9g
Carbohydrates: 35g
Protein: 6g
Sodium: 293mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- Regular garlic can be used instead of elephant garlic.
- Dried herbs can be used instead of fresh herbs, but use half the amount called for in the recipe.
Variations:
- Add sliced cherry tomatoes and mozzarella cheese on top of the focaccia before baking.
- Use different herbs, such as oregano or basil, instead of rosemary and thyme.
- Add sliced olives or caramelized onions on top of the focaccia before baking.
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.
- Letting the dough rise in a warm place will help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store 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 bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Sprinkle extra chopped herbs on top of the focaccia before serving.
Pairings:
Serve the focaccia with a bowl of tomato soup or a salad.
Suggested side dishes:
Roasted vegetables or a side of pasta would be a great accompaniment to this focaccia.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the raw dough or garlic.
Food history:
Focaccia is a traditional Italian flatbread that is often flavored with herbs and olive oil.
Flavor profiles:
This focaccia has a savory, garlicky flavor with hints of rosemary and thyme.
Serving suggestions:
Serve the focaccia warm or at room temperature as an appetizer or side dish.
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