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 grated pecorino pepato cheese
- 1/2 cup chopped sun-dried tomatoes
- 1 tablespoon dried oregano
- Coarse sea salt, for topping
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- 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. Transfer the dough to a large mixing bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 1 hour, or until it has doubled 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 out into a rectangle shape.
7. Sprinkle the grated pecorino pepato cheese, chopped sun-dried tomatoes, and dried oregano over the top of the dough.
8. Use your fingers to press the toppings into the dough, creating small indentations.
9. Sprinkle coarse sea salt over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown and cooked through.
11. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 35g
Protein: 8g
Sodium: 600mg
Substitutions for ingredients:
- Instead of pecorino pepato cheese, you can use regular pecorino cheese or Parmesan cheese.
- Instead of sun-dried tomatoes, you can use roasted red peppers or caramelized onions.
Variations:
- Add sliced black olives or chopped fresh herbs, such as rosemary or thyme, to the topping.
- Use a mixture of different cheeses, such as mozzarella, cheddar, and feta, for the topping.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Letting the dough rise in a warm, draft-free place is important for the dough to double in size.
- Pressing the toppings into the dough creates small pockets of flavor throughout the focaccia.
Storage instructions:
Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, wrap it in aluminum 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, garnished with fresh herbs or additional grated cheese.
Garnishes:
Fresh herbs, such as basil or parsley, grated cheese, or a drizzle of olive oil.
Pairings:
Serve the focaccia with a side salad or soup for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Tomato soup with basil pesto
- Grilled vegetables, such as zucchini or eggplant
Troubleshooting advice:
- If the dough is too dry, add more water, 1 tablespoon at a time, until it comes together.
- If the dough is too wet, add more flour, 1 tablespoon at a time, until it becomes smooth and elastic.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough and toppings.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F (74°C) to ensure it is cooked through.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy. It is typically topped with olive oil, salt, and herbs, but can also be topped with a variety of other ingredients, such as cheese, vegetables, or meats.
Flavor profiles:
The pepato cheese adds a tangy, slightly spicy flavor to the focaccia, while the sun-dried tomatoes add a sweet, savory flavor. The oregano adds an earthy, herbaceous note, while the coarse sea salt adds a crunchy texture and enhances the flavors of the other ingredients.
Serving suggestions:
Serve the Pepato and Sun-Dried Tomato Focaccia as an appetizer, side dish, or main course. It pairs well with a variety of dishes, such as salads, soups, or grilled vegetables.
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Cheesy, Nutty