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
- 1/4 cup chopped fresh rosemary
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced black olives
- Sea salt, for sprinkling
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, yeast, salt, and sugar.
2. Add in the warm water and olive oil, 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 plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 425°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. Drizzle the top of the dough with olive oil and sprinkle with rosemary, Parmesan cheese, and black olives.
10. Sprinkle sea salt over the top.
11. Bake for 20-25 minutes, until the focaccia is golden brown.
12. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 240
Fat: 10g
Carbohydrates: 30g
Protein: 7g
Sodium: 430mg
Substitutions for ingredients:
- Instead of black olives, you can use green olives or sun-dried tomatoes.
- If you don't have fresh rosemary, you can use dried rosemary.
- You can use any type of cheese you like, such as mozzarella or feta.
Variations:
- Add sliced tomatoes or red onions on top of the focaccia before baking.
- Sprinkle with red pepper flakes for a spicy kick.
- Use different herbs, such as thyme or oregano.
Tips and Tricks:
- Make sure the water you use to make the dough is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as on top of the oven or in a warm room.
- Don't overwork the dough when kneading, or it will become tough.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage Instructions:
Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, place the focaccia in a 350°F oven for 5-10 minutes, until warmed through.
Presentation Ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with additional fresh herbs, such as parsley or basil.
Pairings:
Serve with a side salad or soup.
Suggested Side Dishes:
- Caesar salad
- Minestrone soup
- Roasted vegetables
Troubleshooting Advice:
- If the dough doesn't rise, it may be because the water was too hot or the yeast was expired.
- If the focaccia is too dense, it may be because the dough was overworked or the oven temperature was too low.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover focaccia in the refrigerator if not eaten within 3 days.
Food History:
Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor Profiles:
Savory, salty, and herbaceous.
Serving Suggestions:
Serve as an appetizer or alongside a main course.
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Region: Italian