Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1 cup grated Pecorino Casentino cheese
- 1 tbsp dried rosemary
- 1 tsp sea salt
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 the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough out into a rectangle shape.
7. Sprinkle the grated Pecorino Casentino cheese over the top of the dough, followed by the dried rosemary and sea salt.
8. Bake the focaccia in the preheated oven for 20-25 minutes, until it is golden brown and crispy.
9. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 330
Fat per serving: 14g
Carbohydrates per serving: 39g
Protein per serving: 11g
Substitutions for ingredients:
- You can use any type of grated cheese in place of Pecorino Casentino.
- Fresh rosemary can be used in place of dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as Parmesan or Gouda.
- Add garlic powder or chopped garlic to the dough for extra flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on.
- 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 (175°C) oven for 5-10 minutes, until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter, garnished with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs
Pairings:
This focaccia pairs well with a variety of dishes, such as soups, salads, and pasta dishes.
Suggested side dishes:
- Roasted vegetables
- Caesar salad
- Minestrone soup
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.
- If the 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.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches at least 165°F (74°C).
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, and can be served as a snack or as a side dish.
Flavor profiles:
This Pecorino Casentino Focaccia has a savory and cheesy flavor, with hints of rosemary and sea salt.
Serving suggestions:
Serve this focaccia as a side dish with your favorite Italian meal, or as a snack with a glass of red wine.
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Region: Italian