Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup Olio Extravergine d'Oliva (extra-virgin olive oil)
- 1 1/4 cups warm water
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
Special equipment needed:
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
2. Add the Olio Extravergine d'Oliva and warm water to the bowl and mix until a dough forms.
3. Knead the dough for 5-7 minutes by hand or with the dough hook attachment on a stand mixer 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 425°F (218°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, about 1/2 inch thick.
9. Sprinkle the grated Parmesan cheese, dried rosemary, and garlic powder over the top of the dough.
10. Bake the focaccia for 20-25 minutes or until it is golden brown and crispy on the outside.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 425°F (218°C).
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories: 230
Fat: 9g
Saturated Fat: 2g
Cholesterol: 7mg
Sodium: 350mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Fresh rosemary can be used instead of dried rosemary.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Sprinkle coarse sea salt over the top of the focaccia before baking for a saltier flavor.
- Mix chopped fresh herbs, such as basil or thyme, into the dough before letting it rise.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm place, such as near a window or on top of the oven, can help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia for clean cuts.
Storage instructions:
Store any 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 (177°C) oven for 5-10 minutes or until it is warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the focaccia before serving.
Pairings:
This focaccia pairs well with a variety of Italian dishes, such as pasta or lasagna.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes easier to handle.
- If the dough doesn't rise, make sure the water you used to make it was warm enough and that it was left in a warm place to rise.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
This focaccia has a savory and slightly salty flavor from the Parmesan cheese and Olio Extravergine d'Oliva, with hints of garlic and rosemary.
Serving suggestions:
Serve the focaccia as an appetizer or side dish at a dinner party or family gathering.
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Region: Italian