Ingredients with Measurements:
- 500g Granone Lodigiano flour
- 10g dry yeast
- 10g salt
- 350ml warm water
- 100ml extra virgin olive oil
- 1 tbsp rosemary
- 1 tbsp coarse sea salt
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. Mix on low speed to combine.
2. Add the warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it is 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 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. Transfer the dough to the prepared baking sheet and use your fingers to press it out into a rectangle.
8. Drizzle the top of the dough with olive oil and sprinkle with rosemary and coarse sea salt.
9. Bake the focaccia for 20-25 minutes, until it is golden brown and crispy.
10. Remove the focaccia from the oven and let it 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 400°F (200°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 36g
Protein: 6g
Sodium: 590mg
Substitutions for ingredients:
- Granone Lodigiano flour can be substituted with all-purpose flour or bread flour.
- Fresh rosemary can be substituted with dried rosemary.
- Coarse sea salt can be substituted with kosher salt or regular table salt.
Variations:
- Add sliced cherry tomatoes and mozzarella cheese to the top of the focaccia before baking.
- Top the focaccia with caramelized onions and goat cheese.
- Add sliced olives and feta cheese to the top of the focaccia before baking.
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 a sunny window or a warm oven.
- Use your fingers to dimple the dough before adding the toppings to create pockets for the oil and herbs to seep into.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the focaccia, place it in a 350°F (175°C) oven for 5-10 minutes, until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or a decorative platter.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs or a drizzle of balsamic glaze.
Pairings:
Serve the focaccia with a charcuterie board or a salad.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of soup.
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 browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Granone Lodigiano is a type of flour that is traditionally used in the Lombardy region of Italy to make bread and pasta.
Flavor profiles:
This focaccia has a crispy crust and a soft, chewy interior. The olive oil and rosemary add a savory flavor, while the coarse sea salt adds a salty crunch.
Serving suggestions:
Serve the focaccia as an appetizer or alongside a meal.
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Region: Italian