Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/2 cup Madonie Provola cheese, shredded
- 1/2 cup roasted red peppers, sliced
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 flour, yeast, salt, and sugar.
2. Add olive oil and warm water to the bowl and mix on low speed until a dough forms.
3. Increase speed to medium and knead for 5-7 minutes until the dough is 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.
9. Sprinkle Madonie Provola cheese and roasted red peppers over the top of the dough.
10. Bake in the preheated oven for 20-25 minutes until the crust is golden brown and the cheese is melted.
11. Let the focaccia 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 serves 6-8 people.
Nutritional information:
Calories per serving: 280
Fat per serving: 11g
Saturated fat per serving: 3g
Carbohydrates per serving: 35g
Fiber per serving: 2g
Sugar per serving: 1g
Protein per serving: 9g
Substitutions for ingredients:
- Madonie Provola cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh cherry tomatoes.
Variations:
- Add sliced black olives or chopped fresh herbs, such as basil or oregano, to the focaccia before baking.
- Use the same dough recipe to make a plain focaccia or add different toppings, such as caramelized onions or sautéed mushrooms.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast properly.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia easily.
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 a decorative platter.
Garnishes:
Garnish the focaccia with fresh herbs, such as parsley or thyme.
Pairings:
Pair the focaccia with a simple green salad or a bowl of 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 more flour a little at a time until it comes together.
- If the dough is too dry, add more water a little 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.
- Use a food thermometer to check that the internal temperature of the focaccia reaches 165°F to ensure it is safe to eat.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically seasoned with olive oil and salt and can be topped with a variety of ingredients.
Flavor profiles:
This Madonie Provola and Roasted Red Pepper Focaccia has a savory and slightly smoky flavor from the cheese and peppers.
Serving suggestions:
Serve the focaccia as an appetizer or as part of a meal.
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Region: Italian