Ingredients with Measurements:
- 500g all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 300ml warm water
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup sliced black olives
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 olive oil and warm water 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 kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C).
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 out into a rectangle shape.
9. Sprinkle the Parmesan cheese, rosemary, sun-dried tomatoes, and black olives over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown on top.
- 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 8-10 people.
Nutritional information:
- Calories: 290
- Fat: 8g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 2g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Parmesan.
- You can use any type of herb you like in place of rosemary.
- You can use any type of dried fruit or vegetable in place of sun-dried tomatoes.
- You can use any type of olive you like in place of black olives.
Variations:
- You can add sliced onions, bell peppers, or mushrooms to the top of the focaccia.
- You can use different types of cheese, herbs, and toppings to create different flavor combinations.
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 place will help it to rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia into pieces.
Storage instructions:
- Store any 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 (180°C) oven for 5-10 minutes, or until it is heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish the focaccia with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- This focaccia pairs well with a variety of soups, salads, and pasta dishes.
Suggested side dishes:
- Roasted vegetables
- Caesar salad
- Minestrone soup
Troubleshooting advice:
- If your dough is too dry, add a little more water.
- If your dough is too wet, add a little more flour.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
- This focaccia has a savory, salty, and slightly tangy flavor from the Parmesan cheese, sun-dried tomatoes, and black olives.
Serving suggestions:
- Serve the focaccia warm or at room temperature as an appetizer or side dish.
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Region: Italian