Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 cup warm water
- 1/2 cup Neapolitan ragù (meat sauce)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
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 to combine.
2. Add the olive oil and warm water 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 plastic wrap 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.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to press the dough out into a rectangle shape.
8. Spread the Neapolitan ragù over the top of the dough, leaving a 1-inch border around the edges.
9. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the ragù.
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 sprinkle the chopped fresh basil over the top.
12. Let the focaccia cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 365
- Fat: 15g
- Carbohydrates: 43g
- Protein: 14g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Any type of meat sauce can be used in place of Neapolitan ragù.
- Any type of shredded cheese can be used in place of mozzarella cheese.
Variations:
- Add sliced black olives, diced onions, or sliced mushrooms to the top of the focaccia before baking.
- Use a different type of meat sauce, such as Bolognese or marinara.
- Add sliced pepperoni or cooked Italian sausage to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water used 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, to help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the focaccia, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with additional chopped fresh basil before serving.
Garnishes:
- Chopped fresh basil
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure the meat sauce is heated to an internal temperature of 165°F before using it on the focaccia.
Food history:
- Focaccia is a type of Italian flatbread that originated in Genoa, Italy.
Flavor profiles:
- Savory, cheesy, and slightly tangy from the Neapolitan ragù.
Serving suggestions:
- Serve the focaccia as an appetizer or main dish.
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Region: Italian