Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
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, sugar, and salt. Mix on low speed until combined.
2. Add the olive oil and warm water to the bowl. 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 plastic wrap and let the dough rise in a warm 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 transfer it to the prepared baking sheet.
8. Use your fingers to press the dough into a rectangle shape.
9. Sprinkle the Parmesan cheese, sun-dried tomatoes, and fresh basil over the top of the dough.
10. Use your fingers to press the toppings into the dough.
11. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
12. Remove from the oven and let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 25 minutes
Temperature:
400°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 11g
Saturated Fat: 3g
Cholesterol: 9mg
Sodium: 480mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use bread flour or whole wheat flour.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of sun-dried tomatoes, you can use roasted red peppers or caramelized onions.
- Instead of fresh basil, you can use dried basil or oregano.
Variations:
- Add sliced black olives or artichoke hearts to the toppings.
- Use different types of cheese, such as mozzarella or feta.
- Add cooked bacon or prosciutto to the toppings.
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 near a window or on top of the oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve on a wooden cutting board with a side of olive oil and balsamic vinegar for dipping.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add more water, 1 tablespoon at a time.
- If the dough is too wet, add more flour, 1 tablespoon at a time.
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough and toppings.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
The focaccia has a savory and slightly tangy flavor from the Parmesan cheese and sun-dried tomatoes.
Serving suggestions:
Serve as an appetizer or as a side dish with a meal.
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Region: Italian