Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 onion, sliced
- 4 eggs
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
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. With the mixer running on low speed, slowly add the olive oil and warm water. Mix until the dough comes together and forms a ball.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with a damp towel. Let it rise in a warm 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 into a rectangle shape.
7. Arrange the sliced peppers and onions on top of the dough.
8. Crack the eggs on top of the peppers and onions. Season with salt and pepper.
9. Sprinkle the grated Parmesan cheese on top of the eggs.
10. Bake the focaccia for 20-25 minutes, or until the crust is golden brown and the eggs are set.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 356
Fat: 15g
Carbohydrates: 41g
Protein: 14g
Sodium: 596mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can use any type of onion you prefer.
- You can use any type of cheese you prefer.
Variations:
- Add sliced mushrooms or diced tomatoes to the toppings.
- Add cooked bacon or sausage to the toppings.
- Use different herbs and spices to season the dough, such as rosemary or garlic powder.
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 place, such as an oven with the light on or a sunny spot in your kitchen.
- Use your fingers to create dimples in the dough before adding the toppings, so they will sink in and stay in place.
- Let the focaccia cool for a few minutes before slicing and serving.
Storage instructions:
Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the focaccia, place it in a preheated 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden board or platter, garnished with fresh herbs.
Garnishes:
Garnish the focaccia with fresh parsley or basil.
Pairings:
Pair the focaccia with a green salad or a bowl of soup.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a side of pasta.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the dough doesn't rise, make sure the water wasn't too hot or the yeast may have been expired.
Food safety advice:
Make sure the eggs are cooked through before serving.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with a crispy crust and soft, fluffy interior.
Serving suggestions:
Serve the focaccia warm or at room temperature.
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Region: Italian