Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup pitted olives, chopped
- 1 cup shredded kaşar cheese
Special equipment needed:
- Mixing bowl
- Wooden spoon or stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the flour, yeast, salt, and sugar. Mix well.
2. Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the baking sheet. Flatten the dough to cover the entire sheet.
8. Press the chopped olives into the dough.
9. Sprinkle the shredded kaşar cheese over the top of the dough.
10. Bake the focaccia for 20-25 minutes or until golden brown.
11. 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
Temperature:
Preheat oven to 400°F.
Serving size:
Makes 8-10 servings.
Nutritional information:
Calories per serving: 310
Total fat: 16g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 540mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugars: 1g
Protein: 10g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of kaşar cheese.
- You can use any type of olives you prefer instead of pitted olives.
Variations:
- You can add sliced tomatoes or roasted red peppers to the top of the focaccia before baking.
- You can sprinkle fresh herbs such as rosemary or thyme over the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Kneading the dough for at least 5 minutes is important to develop the gluten and create a light and airy texture.
- Letting the dough rise in a warm place is important to activate the yeast and help the dough to rise properly.
- Pressing the olives into the dough helps them to stick and not fall off during baking.
- Letting the focaccia cool for a few minutes before slicing helps it to hold its shape and not fall apart.
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 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or soup for a complete meal.
Suggested side dishes:
- Greek salad
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the dough doesn't rise, it may be because the water was too hot and killed the yeast. Start over with fresh yeast and make sure the water is warm but not too hot.
- If the focaccia is too dense, it may be because the dough wasn't kneaded enough. Make sure to knead the dough for at least 5 minutes until it becomes smooth and elastic.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to prepare the recipe.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
This focaccia is savory and salty with a slight tang from the olives and a creamy richness from the kaşar cheese.
Serving suggestions:
Serve the focaccia warm or at room temperature as an appetizer or side dish.
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Region: Turkish