Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup grated Pecorino cheese
- 2 tbsp fresh rosemary, chopped
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. With the mixer on low speed, slowly add the warm water and olive oil until a dough forms.
3. Increase the speed to medium and knead the dough with the dough hook for 5-7 minutes, until smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 400°F (200°C).
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 cheese and chopped rosemary over the top of the dough.
10. Use your fingers to press the cheese and rosemary into the dough.
11. Bake the focaccia for 20-25 minutes, until golden brown.
12. Let the focaccia cool on the baking sheet for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 260
Fat: 11g
Carbohydrates: 32g
Protein: 8g
Sodium: 410mg
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Pecorino cheese can be substituted with Parmesan cheese or Asiago cheese.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes and black olives to the top of the focaccia before baking.
- Use garlic-infused olive oil instead of regular olive oil for added flavor.
- Top the focaccia with caramelized onions and goat cheese for a sweet and savory twist.
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 to double in size.
- Use your fingers to create dimples in the dough before adding the toppings to help them stick.
Storage instructions:
Store the cooled 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 in a 350°F (175°C) oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs or a sprinkle of sea salt.
Pairings:
Pair the focaccia with a bowl of tomato soup or a fresh green salad.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a charcuterie board.
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.
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 originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese, vegetables, or meat.
Flavor profiles:
This Pecorino and Rosemary Focaccia has a savory and salty flavor from the cheese, with a hint of earthy and aromatic flavor from the rosemary.
Serving suggestions:
Serve the Pecorino and Rosemary Focaccia as an appetizer or side dish at a dinner party or family gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian