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
- 1/2 cup Formaggini cheese, crumbled
- 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. With the mixer running on low speed, slowly pour in the warm water and olive oil.
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 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 (200°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Use your fingers to press the dough out into a rectangle shape.
9. Sprinkle the sun-dried tomatoes, Formaggini cheese, oregano, and black pepper over the top of the dough.
10. Use your fingers to gently press the toppings into the dough.
11. Bake the focaccia for 20-25 minutes, or until it is golden brown and cooked through.
12. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe makes 8 servings.
Nutritional information:
- Calories per serving: 290
- Total fat: 11g
- Saturated fat: 2g
- Cholesterol: 5mg
- Sodium: 370mg
- Total carbohydrates: 38g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Formaggini cheese.
- You can use fresh herbs instead of dried oregano.
Variations:
- You can add other toppings to the focaccia, such as olives, roasted garlic, or caramelized onions.
- You can use whole wheat flour instead of all-purpose flour for a healthier version.
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, draft-free place is important for a good rise.
Storage instructions:
- Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, wrap it in foil and bake it in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
- Garnish the focaccia with fresh herbs, such as basil or parsley.
Pairings:
- This focaccia pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
- Roasted vegetables, such as zucchini or eggplant, would make a great side dish for this focaccia.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the water was too hot and killed the yeast. Start over with fresh yeast and make sure the water is warm, but not too hot.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw dough to prevent the spread of bacteria.
Food history:
- Focaccia is a traditional Italian flatbread that is typically topped with olive oil, salt, and herbs.
Flavor profiles:
- This focaccia has a savory, cheesy flavor with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
- Serve the focaccia warm or at room temperature as an appetizer or side dish.
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Region: Italian