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
- 1/2 cup grated Provolone del Monaco cheese
- 1/4 cup chopped fresh rosemary
- 1/4 teaspoon black pepper
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 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 425°F and line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet.
7. Use your fingers to press the dough into a rectangle shape.
8. Sprinkle the grated Provolone del Monaco cheese, chopped rosemary, and black pepper over the top of the dough.
9. Use your fingers to press the toppings into the dough.
10. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 260
- Fat: 11g
- Carbohydrates: 31g
- Protein: 8g
Substitutions for ingredients:
- Provolone del Monaco cheese can be substituted with any other type of cheese, such as mozzarella or Parmesan.
- Fresh rosemary can be substituted with dried rosemary or any other fresh herb, such as thyme or oregano.
Variations:
- Add sliced tomatoes or olives to the top of the focaccia before baking.
- Use garlic-infused olive oil for extra flavor.
- Add sliced onions or bell peppers to the top of the focaccia before baking.
Tips and tricks:
- Make sure the 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 double in size.
- 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 2 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 or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Minestrone soup
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to cook.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve warm or at room temperature as an appetizer or side dish.
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Region: Italian