Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup pitted and chopped Kalamata olives
- 2 tablespoons chopped fresh rosemary
Special equipment needed:
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper
Step-by-step instructions:
a. In a large bowl, combine the flour, yeast, salt, and sugar.
b. Add the warm water and olive oil to the bowl and stir until the dough comes together.
c. Knead the dough for 5-10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment for this step.
d. Place the dough in a greased bowl and cover it with a damp towel. Let it rise in a warm place for 1 hour.
e. Preheat the oven to 425°F (218°C).
f. Punch down the dough and transfer it to a parchment-lined baking sheet. Use your fingers to press the dough into a rectangle shape.
g. Sprinkle the chopped olives and rosemary on top of the dough, pressing them in slightly.
h. Let the dough rise for another 15-20 minutes.
i. Bake the focaccia for 20-25 minutes or until it is golden brown on top.
j. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
425°F (218°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 260
Fat: 11g
Carbohydrates: 33g
Protein: 6g
Sodium: 470mg
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- You can use any type of olives you prefer.
- Fresh thyme or oregano can be used instead of rosemary.
Variations:
- Add sliced cherry tomatoes or roasted garlic to the top of the focaccia before baking.
- Sprinkle grated Parmesan cheese on top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it can kill the yeast.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Leftover focaccia can be toasted and used as croutons for salads or soups.
Storage instructions:
- Store the focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F (177°C) oven for 5-10 minutes until it is warm.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Drizzle olive oil and balsamic vinegar on top of the focaccia before serving.
Garnishes:
- Sprinkle chopped fresh parsley or basil on top of the focaccia before serving.
Pairings:
- Serve the focaccia with a bowl of soup or salad.
Suggested side dishes:
- Roasted vegetables, such as zucchini or bell peppers, make a great side dish for the focaccia.
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 any surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Focaccia is a traditional Italian flatbread that is similar to pizza dough. It is often topped with herbs and olive oil.
Flavor profiles:
- The olives and rosemary give the focaccia a savory and slightly salty flavor.
Serving suggestions:
- Serve the focaccia as an appetizer or as a side dish for a meal.
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Region: Italian