Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Milbenkäse cheese, crumbled
- 1 tablespoon 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 the flour, salt, sugar, and yeast. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl and 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 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. Arrange the cherry tomatoes and Milbenkäse cheese on top of the dough.
10. Sprinkle the dried oregano over the top.
11. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
12. Let the focaccia cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 16g
- Carbohydrates: 40g
- Protein: 12g
Substitutions for ingredients:
- Milbenkäse cheese can be substituted with feta cheese or goat cheese.
- Cherry tomatoes can be substituted with sliced Roma tomatoes.
Variations:
- Add sliced red onions or bell peppers to the focaccia for added flavor.
- Top the focaccia with arugula or spinach leaves for a fresh touch.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Letting the dough rise in a warm place will help it to double in size.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the focaccia in the oven at 350°F for 5-10 minutes, until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board for a rustic look.
Garnishes:
- Garnish the focaccia with fresh herbs, such as basil or parsley.
Pairings:
- Serve the focaccia with a side salad or soup for a complete meal.
Suggested side dishes:
- Caesar salad
- Minestrone soup
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 sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of the recipe to avoid cross-contamination.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor profiles:
- The Milbenkäse cheese adds a nutty and slightly sweet flavor to the focaccia, while the cherry tomatoes provide a burst of freshness.
Serving suggestions:
- Serve the focaccia as an appetizer or as a main course.
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Region: German