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 sun-dried tomatoes, chopped
- 1 cup Fontina cheese, shredded
- 1 tablespoon dried oregano
- 1/4 teaspoon black pepper
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, yeast, salt, and sugar.
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. Grease a large bowl with olive oil and transfer the dough to the bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to flatten the dough into a rectangle shape.
8. Sprinkle the chopped sun-dried tomatoes, shredded Fontina cheese, dried oregano, and black pepper over the dough.
9. Use your fingers to press the toppings into the dough.
10. Let the dough rest for 10-15 minutes.
11. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
12. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Rising time: 1 hour
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 33g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Fontina.
- You can use fresh herbs instead of dried oregano.
Variations:
- You can add other toppings such as sliced olives, caramelized onions, or roasted garlic.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Letting the dough rest before baking helps it rise and creates a lighter texture.
- You can brush the top of the focaccia with olive oil before baking for a crispy crust.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
- Garnish with fresh herbs such as basil or parsley.
Pairings:
- Serve the focaccia with a side salad or soup for a complete meal.
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 utensils before handling the dough.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The Fontina cheese adds a nutty and creamy flavor to the focaccia, while the sun-dried tomatoes add a sweet and tangy taste.
Serving suggestions:
- Serve the focaccia warm or at room temperature.
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Region: Italian