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
- 1/2 cup Lightvan cheese, grated
- 1/2 cup pitted Kalamata olives, chopped
- 1 tablespoon dried oregano
- 1/4 teaspoon black pepper
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 combined.
2. Add the warm water and olive oil to the bowl. 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 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.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape.
8. Sprinkle the grated Lightvan cheese, chopped Kalamata olives, dried oregano, and black pepper over the top of the dough.
9. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
10. Remove the focaccia from the oven and let it cool for 5 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.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 290
Fat per serving: 14g
Saturated fat per serving: 3g
Carbohydrates per serving: 31g
Fiber per serving: 2g
Sugar per serving: 1g
Protein per serving: 9g
Substitutions for ingredients:
- Lightvan cheese can be substituted with any other type of cheese.
- Kalamata olives can be substituted with any other type of olive.
- Dried oregano can be substituted with any other dried herb.
Variations:
- Add sliced cherry tomatoes to the top of the focaccia before baking.
- Add sliced red onions to the top of the focaccia before baking.
- Add sliced bell peppers 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 an oven with the light on, to help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the leftover focaccia in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish the focaccia with fresh herbs, such as basil or parsley.
Pairings:
Pair the focaccia with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
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:
Focaccia is a traditional Italian flatbread that is similar to pizza dough.
Flavor profiles:
The Lightvan cheese and Kalamata olives give the focaccia a salty and savory flavor, while the dried oregano adds a hint of herbaceousness.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish to a main course.
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Region: Italian