Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 cup pitted kalamata olives, chopped
- 1 tablespoon dried oregano
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, sugar, and salt.
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, or until it doubles in size.
5. Preheat the oven to 400°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 fingers to press the dough into a rectangular shape, about 1/2 inch thick.
9. Sprinkle the grated Pecorino Romano cheese, chopped olives, and dried oregano over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
11. 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
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 560mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Pecorino Romano.
- If you don't like olives, you can omit them or use a different type of olive.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- Sprinkle chopped fresh herbs, such as basil or parsley, over the top of the focaccia before serving.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- If you don't have a stand mixer, you can mix the dough by hand and knead it for 10-15 minutes.
- Letting the dough rise in a warm place, such as a sunny window or a warm oven, will help it rise faster.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the focaccia, wrap it in foil and bake it in a 350°F oven for 10-15 minutes, or until it is warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or a decorative platter.
Garnishes:
Garnish the focaccia with fresh herbs or a drizzle of olive oil before serving.
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 a bowl of pasta.
Troubleshooting advice:
- If your dough is too dry, add a little more water.
- If your dough is too wet, add a little more flour.
- 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 utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that is typically topped with olive oil, herbs, and other ingredients.
Flavor profiles:
This focaccia has a savory, salty flavor from the Pecorino Romano cheese and olives, with a hint of herbiness from the oregano.
Serving suggestions:
Serve the focaccia as an appetizer or a side dish at a dinner party or family gathering.
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Region: Italian