Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup Kupres cheese, grated
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, 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. Mix on low speed until well combined.
2. Add the warm water and olive oil to the bowl, and mix on low speed 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 clean kitchen towel, and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Punch down the dough, and transfer it to the prepared baking sheet. Use your hands to stretch the dough into a rectangle shape.
7. Sprinkle the grated Kupres cheese over the top of the dough, leaving a 1-inch border around the edges.
8. Arrange the halved cherry tomatoes over the cheese, and sprinkle the chopped basil leaves on top.
9. Drizzle the remaining olive oil over the top of the focaccia.
10. Bake the focaccia in the preheated oven for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
11. Remove the focaccia from the oven, and let it 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 serves 6-8 people.
Nutritional information:
Calories: 365
Fat: 18g
Carbohydrates: 37g
Protein: 13g
Sodium: 531mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Kupres cheese.
- You can use sliced Roma tomatoes instead of cherry tomatoes.
- You can use dried basil instead of fresh basil.
Variations:
- Add sliced red onions or roasted garlic to the focaccia for extra flavor.
- Top the focaccia with sliced black olives or capers for a salty kick.
- Add cooked bacon or prosciutto to the focaccia for a meaty twist.
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.
- Letting the dough rise in a warm place will help it to double in size faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the focaccia, place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter, garnished with fresh basil leaves.
Garnishes:
Garnish the focaccia with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
This focaccia pairs well with a crisp green salad or a bowl of tomato soup.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of pasta.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes easier to handle.
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot.
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 has been enjoyed for centuries. It originated in the Liguria region of Italy, and was traditionally made with olive oil, salt, and herbs.
Flavor profiles:
This Kupres Cheese and Tomato Focaccia is savory, cheesy, and slightly tangy, with a crispy crust and soft, chewy interior.
Serving suggestions:
Serve this Kupres Cheese and Tomato Focaccia as an appetizer or side dish at your next dinner party or family gathering.
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Region: Croatian