Ingredients with Measurements:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 1/2 cup pitted kalamata olives, chopped
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
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 flour, salt, and yeast. Mix on low speed until combined.
2. Add warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 425°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.
9. Press your fingers into the dough to make dimples.
10. Sprinkle chopped olives and rosemary over the top of the dough.
11. Drizzle with olive oil and sprinkle with coarse sea salt.
12. Bake for 20-25 minutes, until the focaccia is golden brown.
13. Let the focaccia cool for 10 minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F
Serving size:
8-10 servings
Nutritional information:
Calories: 285
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 810mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 0g
Protein: 7g
Substitutions for ingredients:
- You can use any type of pitted olives in place of kalamata olives.
- Fresh thyme or oregano can be used in place of rosemary.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- Sprinkle grated Parmesan cheese over the top of the focaccia before baking.
Tips and tricks:
- Make sure the 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 leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat leftover focaccia in a 350°F oven for 5-10 minutes, until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
- Sliced olives
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
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 that come into contact with the dough.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
- Salty, savory, and herbaceous.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Italian