Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup almond cream
- 1/2 cup sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the almond cream, sugar, egg yolks, and vanilla extract until smooth.
4. Roll out the pizza dough on a floured surface to fit the baking sheet.
5. Spread the almond cream mixture over the dough, leaving a 1-inch border around the edges.
6. Sprinkle the sliced almonds over the almond cream mixture.
7. Top with the chopped artichoke hearts and Parmesan cheese.
8. Drizzle the olive oil over the top and sprinkle with oregano, salt, and pepper.
9. Bake for 25-30 minutes or until the crust is golden brown and the cheese is melted.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 21g
Carbohydrates: 39g
Protein: 10g
Sodium: 480mg
Sugar: 15g
Substitutions for ingredients:
- Almond cream can be substituted with pastry cream or whipped cream.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- Artichoke hearts can be substituted with sun-dried tomatoes or roasted red peppers.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add sliced black olives or diced ham for a different flavor.
- Use different herbs such as basil or thyme.
- Substitute the almond cream with chocolate hazelnut spread for a sweet version.
Tips and tricks:
- Make sure to leave a border around the edges of the dough to prevent the filling from spilling over.
- If the dough is too sticky, add more flour to the surface and rolling pin.
- To make the almond cream, blend 1 cup of blanched almonds with 1/2 cup of milk and 1/4 cup of sugar until smooth.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the focaccia in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve 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:
- Serve with a side salad or soup.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Tomato soup with basil
Troubleshooting advice:
- If the crust is not crispy enough, bake for an additional 5-10 minutes.
- If the filling is too runny, reduce the amount of almond cream or add more sliced almonds.
Food safety advice:
- Make sure to cook the focaccia to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Pantxineta is a traditional Basque dessert made with puff pastry and almond cream.
- Focaccia is a flatbread that originated in Italy.
Flavor profiles:
- Sweet and nutty from the almond cream and sliced almonds.
- Savory and tangy from the artichoke hearts and Parmesan cheese.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Spanish