Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 1/2 cup spreadable cheese
- 1/2 cup roasted red peppers, chopped
- Salt and pepper to taste
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, salt, sugar, and yeast. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl and mix on low speed until the dough comes together.
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 kitchen 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.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and divide it into 12 equal pieces.
8. Roll each piece of dough into a ball and flatten it into a disc.
9. Spread a tablespoon of the cheese onto each disc of dough.
10. Top the cheese with a tablespoon of chopped roasted red peppers.
11. Season with salt and pepper to taste.
12. Bake the focaccine for 15-20 minutes, or until they are golden brown.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 12 focaccine
Nutritional information:
- Calories per serving: 180
- Fat: 8g
- Carbohydrates: 21g
- Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- Any type of spreadable cheese can be used in place of the cheese specified in the recipe.
- If you don't have roasted red peppers, you can use sun-dried tomatoes or any other vegetable of your choice.
Variations:
- Add cooked crumbled sausage or bacon for a meaty version.
- Top with sliced olives or artichoke hearts for a Mediterranean twist.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
Tips and tricks:
- Make sure the water you use to activate the yeast is warm, but not too hot, or it will kill the yeast.
- If you don't have a stand mixer, you can knead the dough by hand.
- Letting the dough rise in a warm place will help it to rise faster.
- You can make the dough ahead of time and refrigerate it overnight.
Storage instructions:
- Store the focaccine in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccine, place them in a 350°F oven for 5-10 minutes, or until they are heated through.
Presentation ideas:
- Serve the focaccine on a platter with fresh herbs for garnish.
Garnishes:
- Fresh herbs, such as basil or parsley, can be used to garnish the focaccine.
Pairings:
- Serve the focaccine with a side salad for a light lunch or dinner.
Suggested side dishes:
- A simple green salad or roasted vegetables would be a great side dish for the focaccine.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the water was too hot and killed the yeast.
- If the focaccine are too dry, you can brush them with olive oil before serving.
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:
- Focaccine are a type of Italian flatbread that are often served as an appetizer or snack.
Flavor profiles:
- The focaccine have a savory and slightly tangy flavor from the cheese and roasted red peppers.
Serving suggestions:
- Serve the focaccine warm or at room temperature as an appetizer or snack.
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Region: Italian