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 extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh rosemary
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.
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 towel and let the dough rise in a warm place for 1 hour.
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.
8. Use your hands to press the dough into a rectangle shape.
9. Sprinkle the grated Parmigiano-Reggiano cheese and chopped rosemary over the top of the dough.
10. Use your fingers to make dimples all over the dough.
11. Drizzle the top of the dough with extra-virgin olive oil.
12. Bake the focaccia for 20-25 minutes until it is golden brown and crispy.
13. Remove the focaccia from the oven and let it cool for 5-10 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:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 260
Fat: 11g
Carbohydrates: 31g
Protein: 8g
Sodium: 400mg
Sugar: 1g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can substitute other hard cheeses for the Parmigiano-Reggiano, such as Pecorino Romano or Asiago.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different herbs, such as thyme or oregano, instead of rosemary.
- Make a sweet version of the focaccia by omitting the Parmigiano-Reggiano and rosemary and instead topping the dough with sliced apples, cinnamon, and sugar.
Tips and Tricks:
- Make sure your water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm place helps it to rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
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 oven for 5-10 minutes until warmed through.
Presentation Ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs or a sprinkle of flaky sea salt.
Pairings:
Serve the focaccia with a bowl of tomato soup or a salad for a complete meal.
Suggested Side Dishes:
Roasted vegetables or a side of pasta would pair well with the focaccia.
Troubleshooting Advice:
- If your dough is too dry, add a tablespoon of water at a time until it comes together.
- If your dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If your focaccia is not browning evenly, rotate the baking sheet halfway through baking.
Food Safety Advice:
Make sure to wash your hands and any 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. It is typically topped with olive oil, salt, and herbs, but can also be topped with other ingredients such as cheese or vegetables.
Flavor Profiles:
This Parmigiano-Reggiano focaccia is savory and cheesy 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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Region: Italian