Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
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 olive oil and warm water, 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 towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
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 hands to press the dough into a rectangle shape, about 1/2 inch thick.
9. Sprinkle the Parmesan cheese, mozzarella cheese, and chopped herbs over the top of the dough.
10. Use your fingers to press the cheese and herbs into the dough.
11. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the edges.
12. Remove the focaccia from the oven and let it 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.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 4g
Cholesterol: 16mg
Sodium: 497mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- You can use any combination of fresh herbs that you like.
- You can substitute other types of cheese for the Parmesan and mozzarella.
Variations:
- Add sliced tomatoes or roasted red peppers to the top of the focaccia before baking.
- Top the focaccia with sliced olives or caramelized onions.
- Use different types of cheese, such as feta or goat cheese.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as a sunny window or a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any 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 oven for 5-10 minutes, or until it is warm and crispy.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with additional fresh herbs or grated Parmesan cheese.
Pairings:
Serve the focaccia with a side salad or soup.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
- Caesar salad
Troubleshooting advice:
- If your dough is too dry, add a little more water.
- If your dough is too wet, add a little more flour.
- If your focaccia is not rising, make sure your yeast is fresh and your water is warm.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with the dough.
- Use a food thermometer to make sure the internal temperature of the focaccia reaches 165°F.
Food history:
Focaccia is a traditional Italian flatbread that dates back to ancient Rome. It was originally made with leftover bread dough and topped with olive oil and salt.
Flavor profiles:
This focaccia is savory and herbaceous, with a crispy crust and cheesy topping.
Serving suggestions:
Serve the focaccia as an appetizer or side dish.
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Region: Italian