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
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup grated pecorino cheese
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 a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Grease a large bowl with olive oil and transfer the dough to the bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.
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 into a rectangle shape, about 1/2 inch thick.
7. Press the chopped olives and grated pecorino cheese into the top of the dough.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
9. Remove 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:
400°F (200°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 235
Fat: 10g
Carbohydrates: 29g
Protein: 7g
Sodium: 480mg
Sugar: 1g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Kalamata olives can be substituted with any other type of olive.
- Pecorino cheese can be substituted with Parmesan cheese or Asiago cheese.
Variations:
- Add chopped fresh rosemary or thyme to the dough before baking.
- Use sun-dried tomatoes instead of olives.
- Add sliced red onions to the top of the focaccia before baking.
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 near a window or on top of a warm oven.
- 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, wrap the focaccia in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted 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 rising, make sure the yeast is fresh and the water is warm.
Food safety advice:
- Wash your hands before handling the dough.
- Make sure the dough is cooked through before serving.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
This Pecorino and Olive Focaccia has a savory and salty flavor, with a crispy crust and soft interior.
Serving suggestions:
Serve as an appetizer or as a side dish with a main course.
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Region: Italian