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 cup grated Monte Veronese Ubriaco all'Amarone cheese
- 1/4 cup chopped fresh rosemary
- Salt and pepper to taste
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 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 dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
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. Using your fingers, press the dough into a rectangle shape, about 1/2 inch thick.
9. Sprinkle the grated Monte Veronese Ubriaco all'Amarone cheese and chopped rosemary over the top of the dough.
10. Season with salt and pepper to taste.
11. Bake the focaccia for 20-25 minutes, or until it is golden brown and the cheese is melted and bubbly.
12. Remove from the oven and let it cool for a few minutes before slicing.
- 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: 345
- Fat: 16g
- Carbohydrates: 38g
- Protein: 12g
Substitutions for ingredients:
- Any type of hard cheese can be substituted for Monte Veronese Ubriaco all'Amarone cheese.
- Dried rosemary can be used instead of fresh rosemary.
Variations:
- Add sliced tomatoes or olives on top of the cheese and rosemary for extra flavor.
- Substitute the cheese and rosemary for other toppings, such as caramelized onions or roasted garlic.
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.
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, or until it is warm and crispy.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Sprinkle extra rosemary on top for garnish.
Garnishes:
- Fresh rosemary sprigs
- Sliced tomatoes
- Olives
Pairings:
- Serve with a glass of Amarone wine for a perfect pairing.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover focaccia in the refrigerator to prevent bacteria growth.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The Monte Veronese Ubriaco all'Amarone cheese adds a nutty and slightly sweet flavor to the focaccia, while the rosemary adds a fragrant and earthy aroma.
Serving suggestions:
- Serve the focaccia as an appetizer or as a side dish to a main course.
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Region: Italian