Ingredients with Measurements:
- 500g bread flour
- 10g instant yeast
- 10g salt
- 350ml warm water
- 100g grated Pecorino Umbro cheese
- 50ml olive oil
- 1 tbsp dried oregano
- 1 tbsp coarse sea salt
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the bread flour, instant yeast, and salt.
2. Add the warm water 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 is smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Grease a baking sheet with olive oil.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Use your fingers to press the dough into a rectangle shape.
9. Brush the top of the dough with olive oil.
10. Sprinkle the grated Pecorino Umbro cheese, dried oregano, and coarse sea salt over the top of the dough.
11. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy.
12. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 425°F (220°C).
Serving size:
This recipe makes 1 large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 40g
Protein: 10g
Substitutions for ingredients:
- Bread flour can be substituted with all-purpose flour.
- Pecorino Umbro cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- Dried oregano can be substituted with dried basil or thyme.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use a different type of cheese, such as mozzarella or goat cheese.
- Add minced garlic to the olive oil before brushing it on the dough.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm place will help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store 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 (180°C) oven for 5-10 minutes, or until it is warm and crispy.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish the focaccia with fresh herbs, such as parsley or basil.
Pairings:
Serve the focaccia with a side salad or soup.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the focaccia is not crispy enough, bake it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing the dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor profiles:
This Pecorino Umbro Focaccia has a savory, salty flavor from the cheese and sea salt, with a hint of herbiness from the oregano.
Serving suggestions:
Serve this focaccia as an appetizer or side dish with your favorite Italian meal.
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Region: Italian