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
- 2 medium onions, thinly sliced
- 1 tablespoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking dish
- 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 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 becomes smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Line a 9x13 inch baking dish with parchment paper.
7. Punch down the dough and transfer it to the prepared baking dish. Use your fingers to press the dough out to the edges of the dish.
8. Arrange the sliced onions over the top of the dough, then sprinkle with oregano, black pepper, and Parmesan cheese.
9. Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the onions are caramelized.
10. Remove the focaccia 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 oven to 400°F (200°C)
Serving size:
8 servings
Nutritional information:
Calories: 269
Fat: 9g
Saturated Fat: 2g
Cholesterol: 4mg
Sodium: 347mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Fresh oregano can be used instead of dried oregano.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced tomatoes or bell peppers to the top of the focaccia before baking.
- Sprinkle with red pepper flakes for a spicy kick.
- Use garlic-infused olive oil instead of regular olive oil for extra flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- 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.
- To freeze, wrap the cooled focaccia tightly in plastic wrap and then in foil. Freeze for up to 2 months.
Reheating instructions:
- To reheat, place the focaccia in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley
- Red pepper flakes
- Extra grated Parmesan cheese
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
- Caprese salad
- Minestrone soup
- Roasted vegetables
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.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough and onions.
- Use a food thermometer to make sure the internal temperature of the focaccia reaches 165°F (74°C).
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region.
- It is typically topped with olive oil, salt, and herbs, but can also be topped with other ingredients, such as onions, tomatoes, or cheese.
Flavor profiles:
- The focaccia has a savory, slightly sweet flavor from the caramelized onions and Parmesan cheese.
- The oregano adds an earthy, herbaceous flavor, while the black pepper adds a subtle spiciness.
Serving suggestions:
- Serve the focaccia as an appetizer or side dish.
- Cut into smaller pieces for a party or gathering.
Related Categories
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Region: Italian
Taste: Savory, Oniony, Herbaceous, Cheesy, Garlicky, Aromatic