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
- 1/2 cup Năsal cheese, grated
- 1 leek, thinly sliced
- 1 tablespoon dried 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 the flour, yeast, salt, and sugar. Mix on low speed until well 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 kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C).
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. Sprinkle the grated Năsal cheese, sliced leek, dried rosemary, salt, and pepper over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 290
Total fat: 12g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 470mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugars: 1g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Năsal cheese.
- If you don't have leeks, you can use thinly sliced onions instead.
- Fresh rosemary can be used instead of dried rosemary.
Variations:
- You can add other toppings to the focaccia, such as sliced tomatoes, olives, or roasted garlic.
- You can also add herbs to the dough, 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.
- Letting the dough rise in a warm place will help it to rise faster.
- You can make the dough ahead of time and refrigerate it overnight to save time.
Storage instructions:
- Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the focaccia, place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This focaccia pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
- A simple green salad or a bowl of soup.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot.
- If the focaccia is too dry, you can brush it with a little bit of olive oil before serving.
Food safety advice:
- Make sure to wash your hands and any equipment used in the preparation of this recipe to prevent the spread of bacteria.
Food history:
- Focaccia is a traditional Italian flatbread that is typically topped with olive oil and herbs.
Flavor profiles:
- This focaccia has a savory and slightly tangy flavor from the Năsal cheese and leeks, with a hint of rosemary.
Serving suggestions:
- Serve the focaccia warm or at room temperature as an appetizer or side dish.
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