Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/2 cup sliced black olives
- 1/2 cup diced presunto (Portuguese ham)
- 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.
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.
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 into a rectangle shape.
9. Scatter the sliced black olives and diced presunto over the dough.
10. Sprinkle the grated Parmesan cheese over the top.
11. Bake the focaccia for 20-25 minutes until it is golden brown and crispy.
12. Let the focaccia cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 260
Fat: 11g
Carbohydrates: 30g
Protein: 9g
Sodium: 570mg
Substitutions for ingredients:
- You can use any type of ham or prosciutto instead of presunto.
- Kalamata olives or green olives can be used instead of black olives.
- Pecorino Romano or Asiago cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped fresh rosemary or thyme to the dough for extra flavor.
- Top the focaccia with sliced tomatoes or roasted red peppers.
- Use different types of cheese, such as feta or blue cheese.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm place, such as near a window or on top of the oven, will help it rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
- To freeze the focaccia, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 1 month.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F (175°C) oven for 5-10 minutes until it is warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
- Caesar salad
- Minestrone soup
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F (74°C) to ensure it is safe to eat.
Food history:
- Focaccia is a traditional Italian flatbread that is similar to pizza dough. It is typically topped with olive oil, salt, and herbs.
Flavor profiles:
- Salty, savory, and slightly cheesy.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Italian