Ingredients with Measurements:
- 500g bread flour
- 10g salt
- 7g active dry yeast
- 350ml warm water
- 100g Formaggio d'Alpeggio di Triora, grated
- 50g walnuts, chopped
- 2 tbsp olive oil
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 bread flour, salt, and active dry yeast. Mix on low speed until combined.
2. Slowly add the warm water while the mixer is running on low speed. Mix until the dough comes together and forms a ball.
3. Knead the dough on medium speed for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough out into a rectangle shape.
8. Drizzle the olive oil over the top of the dough and sprinkle with the grated Formaggio d'Alpeggio di Triora and chopped walnuts.
9. Bake for 20-25 minutes or until the focaccia is golden brown and the cheese is melted and bubbly.
10. Let the focaccia cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 425°F (220°C).
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 293
- Fat: 8g
- Carbohydrates: 45g
- Protein: 11g
Substitutions for ingredients:
- Bread flour can be substituted with all-purpose flour.
- Formaggio d'Alpeggio di Triora can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Walnuts can be substituted with any other nut such as almonds or hazelnuts.
Variations:
- Add sliced tomatoes and fresh basil for a Caprese-inspired focaccia.
- Top with caramelized onions and rosemary for a savory twist.
- Drizzle with honey and sprinkle with sea salt for a sweet and salty combination.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Letting the dough rise in a warm place will help it to rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, place it in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter for a rustic look.
- Cut into bite-sized pieces and serve as an appetizer.
Garnishes:
- Garnish with fresh herbs such as basil or parsley.
Pairings:
- Serve with a glass of red wine such as Chianti or Barbera.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- This focaccia has a savory and nutty flavor from the cheese and walnuts.
Serving suggestions:
- Serve warm or at room temperature as a side dish or appetizer.
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Region: Italian