Italian > Baked Goods > Focaccia

Pecorino della Garfagnana Focaccia Recipe

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 extra-virgin olive oil
- 1/2 cup grated Pecorino della Garfagnana cheese
- 1 tablespoon dried rosemary
- 1 teaspoon sea salt

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 well combined.

2. With the mixer running on low, slowly pour in the warm water and olive oil. Mix until a smooth dough forms, about 5 minutes.

3. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour.

4. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

5. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough out into a rectangle shape.

6. Sprinkle the Pecorino della Garfagnana cheese, dried rosemary, and sea salt over the top of the dough.

7. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy.

8. Remove from the oven and let cool for a few minutes before slicing and serving.


Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
8-10 servings

Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 30g
Protein: 8g

Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Pecorino della Garfagnana cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- Dried rosemary can be substituted with dried thyme or oregano.

Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Substitute the Pecorino della Garfagnana cheese with Gorgonzola or another blue cheese for a more pungent flavor.
- Add minced garlic to the dough for a garlic focaccia.

Tips and tricks:
- Make sure the water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm place helps it to 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 oven for 5-10 minutes, or until warmed through.

Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic presentation.

Garnishes:
Garnish the focaccia with fresh herbs, such as parsley or basil, before serving.

Pairings:
Pair the focaccia with a glass of red wine or a crisp salad.

Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of soup.

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 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 Genoa. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese or other ingredients.

Flavor profiles:
The Pecorino della Garfagnana cheese adds a salty, nutty flavor to the focaccia, while the dried rosemary adds an earthy, herbal flavor.

Serving suggestions:
Serve the focaccia as an appetizer or alongside a main course.

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

Taste: Crispy, Cheesy, Savory, Herbal, Aromatic