Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1 cup Menconico cheese, grated
- 1/2 cup pitted Kalamata olives, chopped
- 1 tbsp dried oregano
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. Mix on low speed until well combined.
2. Add 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. Grease a large bowl with olive oil and transfer the dough to the bowl. Cover with a clean kitchen towel and let it 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. Use your fingers to press the dough into a rectangle shape.
8. Sprinkle the grated Menconico cheese, chopped olives, and dried oregano over the dough.
9. Bake the focaccia for 20-25 minutes until golden brown.
10. Let the focaccia cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 340
- Fat: 16g
- Carbohydrates: 36g
- Protein: 12g
- Fiber: 2g
Substitutions for ingredients:
- Menconico cheese can be substituted with Parmesan cheese or Asiago cheese.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add sliced cherry tomatoes or roasted red peppers on top of the cheese and olives.
- Sprinkle some sea salt and freshly ground black pepper on top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm but not too hot, as it can kill the yeast.
- 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.
- Serve the focaccia warm or at room temperature.
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 preheated oven at 350°F for 5-10 minutes until warm.
Presentation ideas:
- Serve the focaccia on a wooden board or platter.
- Garnish with fresh herbs, such as basil or parsley.
Pairings:
- Serve the focaccia with a side salad or soup.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Arugula salad with balsamic vinaigrette
- Tomato soup with croutons
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
- Wash your hands before and after handling the dough.
- Make sure the cheese and olives are fresh and properly stored.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The Menconico cheese adds a nutty and slightly sweet flavor to the focaccia, while the olives provide a salty and briny taste.
Serving suggestions:
- Serve the focaccia as an appetizer or a side dish.
- Cut into smaller pieces and serve as a snack or party food.
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Region: Italian