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 Knockalara semi-hard sheep's cheese, grated
- 1/2 cup roasted red peppers, chopped
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 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 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.
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 grated Knockalara cheese and chopped roasted red peppers over the top of the dough.
10. Use your fingers to press the cheese and peppers into the dough.
11. Bake the focaccia 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 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 250
- Fat: 11g
- Carbohydrates: 29g
- Protein: 8g
Substitutions for ingredients:
- Instead of Knockalara semi-hard sheep's cheese, you can use any other semi-hard cheese, such as cheddar or gouda.
- Instead of roasted red peppers, you can use sun-dried tomatoes or caramelized onions.
Variations:
- Add sliced black olives or chopped fresh herbs, such as rosemary or thyme, to the focaccia before baking.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as on top of the oven, to help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
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 warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve the focaccia with a side salad or soup.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
- The Knockalara semi-hard sheep's cheese adds a nutty, slightly tangy flavor to the focaccia, while the roasted red peppers add a sweet, smoky flavor.
Serving suggestions:
- Serve the focaccia as an appetizer or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish