Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1/2 cup sliced black olives
- 1/2 cup chopped sundried tomatoes
- 1/4 cup chopped fresh rosemary
- 1/4 cup grated Parmesan cheese
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 combined.
2. Add the warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, until it becomes smooth and elastic.
4. Grease a large bowl with olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
5. Preheat the oven to 425°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape.
8. Press the sliced olives and chopped sundried tomatoes into the dough, then sprinkle with chopped rosemary and grated Parmesan cheese.
9. Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
10. Let cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 425°F.
Serving size:
- Makes one 12-inch focaccia, serves 6-8 people.
Nutritional information:
- Calories: 320
- Fat: 13g
- Carbohydrates: 42g
- Protein: 8g
- Fiber: 2g
- Sugar: 2g
- Sodium: 520mg
Substitutions for ingredients:
- You can use any type of olives you prefer, such as Kalamata or green olives.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can substitute the Parmesan cheese with any other type of hard cheese, such as Pecorino Romano or Asiago.
Variations:
- You can add other toppings to the focaccia, such as sliced red onions, roasted garlic, or crumbled feta cheese.
- You can make a plain focaccia by omitting the olives, sundried tomatoes, and Parmesan cheese.
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.
- You can use a pizza stone instead of a baking sheet for a crispier crust.
- To get a chewy texture, don't over-knead the dough.
Storage instructions:
- Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter.
- Cut it into small squares or triangles for a party appetizer.
Garnishes:
- Garnish with fresh rosemary sprigs or chopped parsley.
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Minestrone soup
- Grilled 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 surfaces that come into contact with the dough to prevent contamination.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is similar to pizza dough and is typically topped with olive oil, salt, and herbs.
Flavor profiles:
- This focaccia has a savory and salty flavor from the olives and Parmesan cheese, with a slight sweetness from the sundried tomatoes. The rosemary adds an earthy and aromatic flavor.
Serving suggestions:
- Serve the focaccia warm or at room temperature.
- Drizzle with extra olive oil before serving.
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Region: Italian