Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1/2 cup grated Gamonéu cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh 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. Mix on low speed until combined.
2. Slowly add the warm water and olive oil while the mixer is running on low speed. Mix until the dough comes together and forms a ball.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rest in a warm place for 1 hour, or until it doubles 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. Use your fingers to press the dough into a rectangle shape.
8. Sprinkle the grated Gamonéu cheese, chopped herbs, and black pepper over the top of the dough.
9. Use your fingers to press the cheese and herbs into the dough.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
11. Remove the focaccia from the oven and allow it to cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Resting time: 1 hour
Cooking time: 20-25 minutes
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 per serving: 250
Fat: 10g
Carbohydrates: 32g
Protein: 8g
Sodium: 350mg
Sugar: 1g
Substitutions for ingredients:
- Gamonéu cheese can be substituted with any other strong-flavored cheese, such as blue cheese or feta.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add sliced cherry tomatoes or olives on top of the cheese and herbs before baking.
- Add sliced red onions or garlic to the dough before baking.
- Use different types of cheese, such as Parmesan or Gouda.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Allow the dough to rest in a warm place, such as a sunny window or a warm oven, to help it rise.
- Use your fingers to create dimples in the dough before adding the cheese and herbs, to help them stick to the dough.
Storage instructions:
Store 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 place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or a decorative serving platter.
Garnishes:
Garnish the focaccia with a sprinkle of fresh herbs or a drizzle of olive oil.
Pairings:
Serve the focaccia with a glass of red wine or a bowl of tomato soup.
Suggested side dishes:
Serve the focaccia 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.
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm.
Food safety advice:
- Wash your hands before handling the dough and other ingredients.
- Make sure the cheese is grated and stored properly to prevent contamination.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically flavored with olive oil and herbs, and sometimes topped with cheese or vegetables.
Flavor profiles:
This Gamonéu Cheese and Herb Focaccia has a savory, cheesy flavor with a hint of herbs and black pepper.
Serving suggestions:
Serve the focaccia as an appetizer or a side dish with your favorite meal.
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