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 olive oil
- 1 cup grated Pecorino Veneto cheese
- 1 tablespoon dried rosemary
- 1/2 teaspoon garlic powder
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 to combine.
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 is smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled 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 rectangle shape, about 1/2 inch thick.
9. Sprinkle the grated Pecorino Veneto cheese evenly over the top of the dough.
10. Sprinkle the dried rosemary and garlic powder over the cheese.
11. Use your fingers to press the cheese and herbs into the dough.
12. Bake the focaccia for 20-25 minutes, or until it is golden brown and the cheese is melted and bubbly.
13. 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.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 270
Fat per serving: 12g
Carbohydrates per serving: 30g
Protein per serving: 9g
Substitutions for ingredients:
- You can use any type of grated cheese in place of the Pecorino Veneto.
- Fresh rosemary can be used in place of dried rosemary.
- Fresh garlic can be used in place 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 Gouda.
- Add chopped fresh herbs, such as basil or thyme, to the dough before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
- Letting the dough rise in a warm place will help it to rise faster.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Sprinkle fresh herbs over the top of the focaccia before serving.
Pairings:
This focaccia pairs well with a glass of red wine or a crisp green salad.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of soup.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the water was too hot or the yeast was expired.
- If the dough is too dry, add a little more water. If it is too sticky, add a little more flour.
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 and herbs.
Flavor profiles:
This focaccia has a savory and cheesy flavor, with hints of rosemary and garlic.
Serving suggestions:
Serve the focaccia as an appetizer or alongside a meal.
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Region: Italian