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 pint cherry tomatoes, halved
- 2 cups Piave cheese, grated
- 1/4 cup fresh basil leaves, chopped
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 a dough forms.
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 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 baking sheet.
8. Use your fingers to press the dough into a rectangle shape.
9. Arrange the cherry tomato halves on top of the dough.
10. Sprinkle the grated Piave cheese over the tomatoes.
11. Bake the focaccia for 20-25 minutes until the cheese is melted and the crust is golden brown.
12. Remove the focaccia from the oven and sprinkle the chopped basil leaves on top.
13. Let the focaccia cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
8 servings
Nutritional information:
Calories: 370
Fat: 19g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 540mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- Piave cheese can be substituted with Parmesan cheese or Asiago cheese.
- Cherry tomatoes can be substituted with sliced Roma tomatoes.
Variations:
- Add sliced red onions or roasted garlic to the focaccia for extra flavor.
- Top the focaccia with cooked crumbled sausage or bacon for a heartier meal.
Tips and tricks:
- Make sure the water for the dough is warm, but not too hot, to avoid killing the yeast.
- Use a sharp knife or pizza cutter to slice the focaccia for clean cuts.
- Leftover focaccia can be toasted in the oven for a few minutes to reheat and crisp up the crust.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 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 for a rustic presentation.
- Garnish the focaccia with extra basil leaves or a drizzle of balsamic glaze.
Garnishes:
- Fresh basil leaves
- Balsamic glaze
Pairings:
- Serve the focaccia with a side salad for a complete meal.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables, such as zucchini or eggplant
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to avoid contamination.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor profiles:
- The Piave cheese adds a nutty and slightly sweet flavor to the focaccia, while the tomatoes and basil provide a fresh and herbaceous taste.
Serving suggestions:
- Serve the focaccia as an appetizer or main dish for a casual dinner party or family gathering.
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Region: Italian