Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup grated Pecorino di Carmasciano cheese
- 1 tablespoon fresh rosemary, chopped
- Sea salt flakes, for topping
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, sugar, and salt. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl and mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes 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.
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 rectangular shape, about 1/2 inch thick.
9. Sprinkle the grated Pecorino di Carmasciano cheese and chopped rosemary over the top of the dough.
10. Drizzle with olive oil and sprinkle with sea salt flakes.
11. Bake for 20-25 minutes, until the focaccia is golden brown and crispy.
12. Remove from the oven and let 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 6-8 people.
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 36g
Protein: 8g
Sodium: 490mg
Substitutions for ingredients:
- You can use any type of grated cheese instead of Pecorino di Carmasciano.
- If you don't have fresh rosemary, you can use dried rosemary instead.
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 garlic or onion powder to the dough for extra flavor.
Tips and tricks:
- Make sure the water you use to make the dough 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 any 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, until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with fresh rosemary sprigs or cherry tomatoes.
Pairings:
Serve the focaccia with a salad or soup for a complete meal.
Suggested side dishes:
Roasted vegetables or a side salad would be a great accompaniment to this focaccia.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
Make sure to wash your hands and any equipment used in the preparation of this recipe to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that has been around for centuries. It is often topped with herbs, cheese, and other ingredients.
Flavor profiles:
This focaccia has a crispy crust, a soft and chewy interior, and a savory flavor from the Pecorino di Carmasciano cheese and rosemary.
Serving suggestions:
Serve this focaccia as an appetizer or side dish at your next dinner party.
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Region: Italian