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 grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh rosemary
- Sea salt flakes
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine flour, yeast, salt, and sugar. Mix on low speed to combine.
2. Add warm water and olive oil to the bowl. Mix on low speed until the dough comes together.
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 425°F (220°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 rectangle shape.
9. Brush the dough with olive oil.
10. Sprinkle the grated Parmesan cheese, Pecorino Romano cheese, and chopped rosemary over the top of the dough.
11. Sprinkle sea salt flakes over the top of the cheese and herbs.
12. Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown.
13. Remove the focaccia from the oven and let it cool for 5 minutes before slicing.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 425°F (220°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 300
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 550mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 1g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as mozzarella or cheddar.
- If you don't have fresh rosemary, you can use dried rosemary instead.
Variations:
- You can add sliced tomatoes or olives to the top of the focaccia before baking.
- You can also add caramelized onions or roasted garlic to the top of the focaccia.
Tips and Tricks:
- Make sure the water you use to make the dough is warm, but not too hot. If the water is too hot, it can kill the yeast.
- Letting the dough rise in a warm place will help it rise faster.
- Use a pastry brush to evenly distribute the olive oil over the top of the dough.
- Sprinkling sea salt flakes over the top of the focaccia before baking will give it a nice crunch.
Storage Instructions:
- Store the 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 (175°C) oven for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the focaccia on a wooden board or platter.
- Cut the focaccia into small squares or triangles for a party appetizer.
Garnishes:
- Garnish the focaccia with fresh rosemary sprigs or chopped parsley.
Pairings:
- Serve the focaccia with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Serve the focaccia with a side salad or a bowl of 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 all surfaces before and after handling raw dough.
Food History:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor Profiles:
- This focaccia has a savory and cheesy flavor with a hint of rosemary.
Serving Suggestions:
- Serve the focaccia as an appetizer or as a side dish with your favorite Italian meal.
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Region: Italian