Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 1/2 cup pitted olives, chopped
- 1/2 cup grated maggot cheese
Special equipment needed:
- Mixing bowl
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, sugar, and yeast.
2. Add the warm water and olive oil to the dry ingredients and mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a damp towel. Let it rise for 1 hour in a warm place.
5. Preheat the oven to 400°F.
6. Punch down the dough and roll it out into a rectangle shape on a floured surface.
7. Transfer the dough to a baking sheet lined with parchment paper.
8. Press the chopped olives and grated maggot cheese into the dough.
9. Bake for 20-25 minutes until the crust is golden brown.
10. Remove from the oven and let it cool for a few minutes before slicing.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 1 hour and 40 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 15g
Carbohydrates: 28g
Protein: 8g
Sodium: 540mg
Substitutions for ingredients:
- You can use any type of cheese instead of maggot cheese.
- You can use any type of olives or omit them altogether.
Variations:
- Add some herbs like rosemary or thyme to the dough for extra flavor.
- Use different types of cheese and olives for a different flavor profile.
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, like near a window or on top of the oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store the leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the focaccia in a preheated 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 like parsley or basil.
Garnishes:
- Fresh herbs like parsley or basil.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling the dough.
- Store the leftover focaccia in the refrigerator to prevent bacterial growth.
Food history:
- Maggot cheese, also known as casu marzu, is a traditional Sardinian cheese that is made by allowing cheese flies to lay their eggs in the cheese. The larvae then digest the cheese, creating a soft and creamy texture.
Flavor profiles:
- The maggot cheese adds a unique and pungent flavor to the focaccia, while the olives provide a salty and briny taste.
Serving suggestions:
- Serve the focaccia as an appetizer or as a side dish to a main course.
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