Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1 1/4 cups warm water
- 1/4 cup extra-virgin olive oil
- 1/2 cup pitted black olives
- 1/4 cup fresh rosemary leaves
- 1/4 cup coarse sea salt
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, salt, sugar, and yeast. Mix on low speed until combined.
2. Slowly add warm water and olive oil while mixing on low speed until dough forms.
3. Increase speed to medium and knead for 5-7 minutes until dough is smooth and elastic.
4. Transfer dough to a large mixing bowl and cover with plastic wrap. Allow to rise in a warm, draft-free place for 1 hour.
5. Preheat oven to 400°F. Line a baking sheet with parchment paper.
6. Punch down dough and transfer to prepared baking sheet. Use your fingers to press dough into a rectangle shape.
7. Press olives and rosemary leaves into the dough.
8. Sprinkle coarse sea salt over the top of the dough.
9. Allow dough to rest for 10 minutes.
10. Bake in preheated oven for 25-30 minutes or until golden brown.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 316
- Fat: 11g
- Carbohydrates: 45g
- Protein: 7g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour.
- Black olives can be substituted with green olives.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced tomatoes or red onions on top of the dough before baking.
- Sprinkle grated Parmesan cheese over the top of the dough before baking.
- Use different herbs such as thyme or oregano.
Tips and tricks:
- Make sure the water is warm, not hot, to activate the yeast properly.
- Use a sharp knife or pizza cutter to cut the focaccia into slices.
- Serve warm or at room temperature.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat in a 350°F oven for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve on a wooden cutting board with a side of olive oil for dipping.
Garnishes:
- Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Caprese salad
- Grilled vegetables
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
- Make sure to wash your hands and all surfaces before handling food.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F.
Food history:
- Focaccia di Triora is a traditional Italian bread from the Liguria region.
Flavor profiles:
- Savory, salty, and herbaceous.
Serving suggestions:
- Serve as an appetizer or as a side dish with a meal.
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Region: Italian