Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh sage
- 1/2 cup grated Parmesan cheese
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. With the mixer running on low speed, slowly pour in the olive oil and warm water. Mix until the dough comes together and forms a ball.
3. Switch to the dough hook attachment and knead the dough on low speed 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 the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 425°F. 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, about 1/2 inch thick.
7. In a small bowl, mix together the chopped herbs and Parmesan cheese. Sprinkle the herb mixture evenly over the surface of the focaccia.
8. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
9. Remove the focaccia from the oven and let it cool on the baking sheet for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 38g
Protein: 9g
Sodium: 430mg
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- If you don't have fresh herbs, you can use dried herbs instead. Use 1 tablespoon of dried herbs in place of 1/4 cup of fresh herbs.
- You can use any hard, salty cheese in place of Parmesan, such as Pecorino Romano or Asiago.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Use garlic-infused olive oil in place of regular olive oil for a garlic flavor.
- Top the focaccia with caramelized onions and goat cheese for a savory twist.
Tips and Tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- Don't overwork the dough when kneading, or it will become tough.
- 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, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish the focaccia with additional fresh herbs or a sprinkle of flaky sea salt.
Pairings:
Serve the focaccia with a bowl of soup or a salad for a complete meal.
Suggested Side Dishes:
Roasted vegetables or a simple green salad would make great side dishes for this focaccia.
Troubleshooting Advice:
- If your dough doesn't rise, it may be because your water was too hot and killed the yeast.
- If your focaccia is too dense, it may be because you overworked the dough when kneading.
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 has been around for centuries. It originated in the Liguria region of Italy and was originally made with just flour, water, and olive oil.
Flavor Profiles:
This focaccia has a savory, herbaceous flavor with a crispy crust and a soft, chewy interior.
Serving Suggestions:
Serve this focaccia as an appetizer, side dish, or even as a main course with a salad.
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Region: Italian