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 cup grated Friulano cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
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.
2. Add the olive oil and warm water, and mix with the dough hook until a smooth dough forms.
3. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
4. Preheat the oven to 400°F (200°C).
5. Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet.
7. Use your fingers to press the dough into a rectangular shape.
8. Sprinkle the grated Friulano cheese, chopped rosemary, thyme, and oregano over the top of the dough.
9. Bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 360mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Friulano cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as Gouda or cheddar.
- Add thinly sliced red onion or garlic to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it can 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.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the focaccia in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with additional fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
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 or cheese to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
The Friulano cheese and herbs give this focaccia a savory and slightly tangy flavor.
Serving suggestions:
Serve as an appetizer or alongside a main course.
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Region: Italian