Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup lukewarm water
- 1/4 cup olive oil
- 1 cup Herzegovina cheese, crumbled
- 1/2 cup pitted Kalamata olives, chopped
- 1 tbsp dried oregano
- Salt and pepper, to taste
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.
2. Add the lukewarm water and olive oil 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 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 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.
8. Use your fingers to press the dough into a rectangular shape, about 1/2 inch thick.
9. Sprinkle the crumbled Herzegovina cheese, chopped olives, and dried oregano over the top of the dough.
10. Season with salt and pepper to taste.
11. Bake for 20-25 minutes, until the cheese is melted and the crust is golden brown.
12. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 28g
Protein: 9g
Sodium: 480mg
Sugar: 1g
Substitutions for ingredients:
- Instead of Herzegovina cheese, you can use feta cheese or goat cheese.
- Instead of Kalamata olives, you can use black olives or green olives.
- Instead of dried oregano, you can use dried basil or dried thyme.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
- Top the focaccia with thinly sliced red onion or caramelized onions.
- Sprinkle some red pepper flakes over the top for a spicy kick.
Tips and tricks:
- Make sure the water you use to make the dough is lukewarm, not too hot or too cold.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Letting the dough rise in a warm place will help it double in size and become fluffy.
- Use a sharp knife or pizza cutter to slice the focaccia into portions.
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 (180°C) for 5-10 minutes, until warmed through.
Presentation ideas:
Serve the Herzegovina Cheese and Olive Focaccia on a wooden board or platter, garnished with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil.
Pairings:
This focaccia pairs well with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the Herzegovina Cheese and Olive Focaccia with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the water was too hot or too cold.
- If the focaccia is too dry, brush some olive oil over the top before serving.
- If the cheese is not melting, try grating it instead of crumbling it.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw dough and cheese.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese, vegetables, or meat.
Flavor profiles:
This Herzegovina Cheese and Olive Focaccia is savory, salty, and slightly tangy from the cheese and olives.
Serving suggestions:
Serve the Herzegovina Cheese and Olive Focaccia as an appetizer or a side dish with a meal.
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