Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 tsp active dry yeast
- 2 tsp salt
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup sliced black olives
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, and salt.
2. With the mixer running on low speed, slowly add the warm water and olive oil until a dough forms.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 425°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, about 1/2 inch thick.
9. Sprinkle the parmesan cheese, rosemary, and black olives over the top of the dough.
10. Bake the focaccia for 20-25 minutes, until it is golden brown and crispy on the outside.
11. 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:
- Oven temperature: 425°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 290
- Fat: 8g
- Carbohydrates: 46g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Rosemary can be substituted with thyme or oregano.
- Black olives can be substituted with kalamata olives or sun-dried tomatoes.
Variations:
- Add sliced cherry tomatoes or red onions to the top of the focaccia before baking.
- Sprinkle garlic powder or red pepper flakes over the top of the focaccia for added flavor.
- Use different herbs and spices to change up the flavor profile of the focaccia.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast properly.
- Letting the dough rise in a warm place will help it to double in size.
- Use a sharp knife or pizza cutter to slice the focaccia into pieces.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F oven for 5-10 minutes, until it is warm and crispy.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs or a drizzle of olive oil before serving.
Garnishes:
- Fresh herbs, such as rosemary or thyme
- Olive oil
- Balsamic vinegar
Pairings:
- Serve the focaccia with a bowl of soup or salad for a complete meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Caesar salad
- Minestrone soup
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the focaccia is not crispy enough, bake it for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
- Savory
- Salty
- Herby
- Cheesy
Serving suggestions:
- Serve the focaccia warm or at room temperature.
- Cut into small pieces for a party appetizer or serve as a side dish with dinner.
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Region: Italian