Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 tablespoons chopped fresh herbs (such as rosemary, thyme, oregano, or basil)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
Special Equipment Needed:
- 9-inch round baking pan
- Mixing bowl
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic and mushrooms and cook for 5 minutes, stirring occasionally.
3. Remove from heat and stir in herbs. Set aside.
4. In a mixing bowl, combine flour, baking powder, and salt.
5. Make a well in the center of the flour mixture and pour in the warm water and 2 tablespoons of olive oil. Stir until a soft dough forms.
6. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
7. Grease a 9-inch round baking pan with olive oil.
8. Place the dough in the pan and press it out to the edges.
9. Spread the mushroom and herb mixture over the top of the dough.
10. Bake for 25 minutes or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 220
Fat: 8g
Carbohydrates: 29g
Protein: 4g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil
- Fresh herbs can be substituted with dried herbs
- All-purpose flour can be substituted with whole wheat flour
Variations:
- Add 1/2 cup of shredded cheese to the top of the panfocaccia before baking
- Substitute the mushrooms with other vegetables such as bell peppers, onions, or zucchini
- Add 1/4 cup of chopped olives to the top of the panfocaccia before baking
Tips and Tricks:
- To ensure the panfocaccia is cooked through, insert a toothpick into the center and make sure it comes out clean.
- For a crispier crust, brush the top of the panfocaccia with olive oil before baking.
Storage Instructions:
Store the panfocaccia in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the panfocaccia in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
Serve the panfocaccia with a side salad or a bowl of soup.
Garnishes:
Garnish the panfocaccia with chopped fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
This panfocaccia pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
- Roasted vegetables
- Grilled asparagus
- Sauteed greens
Troubleshooting Advice:
If the panfocaccia is not cooked through, cover it with foil and bake for an additional 5 minutes.
Food Safety Advice:
Store the panfocaccia in the refrigerator and consume within 5 days.
Food History:
Focaccia is a type of flatbread that originated in Italy. It is often topped with herbs and vegetables and is a popular accompaniment to meals.
Flavor Profiles:
This panfocaccia has a savory flavor with hints of garlic and herbs.
Serving Suggestions:
Serve the panfocaccia with a side of marinara sauce or pesto for dipping.
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Region: Italian