Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1/2 cup grated Pecorino di Pienza Stagionato cheese
- 1 tablespoon dried rosemary
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 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 clean kitchen towel and let the dough rise in a warm, draft-free 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 di Pienza Stagionato cheese and dried rosemary over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 8 servings
Nutritional information:
- Calories: 269
- Fat: 11g
- Carbohydrates: 33g
- Protein: 9g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Active dry yeast can be substituted with instant yeast.
- Pecorino di Pienza Stagionato cheese can be substituted with Parmesan cheese or another hard, aged cheese.
- Dried rosemary can be substituted with dried thyme or dried oregano.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Sprinkle sea salt over the top of the focaccia before baking for a saltier flavor.
- Add minced garlic to the dough for a garlic bread flavor.
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, draft-free place for best results.
- 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 3 days.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
- Caesar salad
- Minestrone soup
- Roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add more flour, a tablespoon at a time, until it becomes smooth and elastic.
- If the dough doesn't rise, make sure the water is warm enough and the dough is in a warm, draft-free place.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent contamination.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- Savory, cheesy, and herbaceous
Serving suggestions:
- Serve warm or at room temperature.
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Region: Italian