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
- 1/2 cup grated Pecorino Lucano cheese
- 1 tbsp dried rosemary
- 1 tsp garlic powder
- Salt and pepper to taste
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 with the dough hook attachment until a smooth dough forms.
3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour.
4. Preheat the oven to 400°F.
5. Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet.
7. Use your fingers to press the dough into a rectangular shape, about 1/2 inch thick.
8. Sprinkle the grated Pecorino Lucano cheese, dried rosemary, garlic powder, salt, and pepper evenly over the top of the dough.
9. Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the outside.
10. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 35 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 270
Fat: 11g
Saturated Fat: 3g
Cholesterol: 11mg
Sodium: 456mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- You can use any type of grated cheese in place of Pecorino Lucano.
- Fresh rosemary can be used instead of dried rosemary.
- Fresh garlic can be used instead of garlic powder.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as Parmesan or mozzarella.
- Add caramelized onions or roasted garlic to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it can kill the yeast.
- Let the dough rise in a warm, draft-free place for best results.
- 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, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish the focaccia with a sprinkle of fresh chopped parsley or basil.
Pairings:
This focaccia pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or grilled chicken.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough.
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 of Italy.
Flavor profiles:
This focaccia has a crispy, golden brown crust and a savory, cheesy flavor with hints of rosemary and garlic.
Serving suggestions:
Serve the focaccia as an appetizer or side dish with your favorite Italian meal.
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Region: Italian