Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup Pule cheese, crumbled
- 1 tablespoon dried oregano
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. Grease a large bowl with olive oil and place the dough in it. Cover with plastic wrap and let it 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. Use your fingers to press the dough out into a rectangle.
8. Sprinkle the chopped sundried tomatoes, crumbled Pule cheese, and dried oregano 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, or until it is golden brown and cooked through.
11. Remove 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
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 pieces.
Nutritional information:
Calories: 290
Fat: 13g
Carbohydrates: 33g
Protein: 9g
Sodium: 360mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Pule cheese.
- Fresh tomatoes can be used instead of sundried tomatoes.
Variations:
- Add sliced olives or roasted garlic to the toppings.
- Use different herbs, such as thyme or rosemary, instead of oregano.
- Make mini focaccias by dividing the dough into smaller portions and adjusting the baking time accordingly.
Tips and tricks:
- Make sure the water you use to make the dough 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 faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad or soup for a complete meal.
Suggested side dishes:
- Caesar salad
- Minestrone soup
- Roasted vegetables
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 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 is similar to pizza dough. It is typically topped with olive oil, salt, and herbs, but can also be topped with a variety of other ingredients.
Flavor profiles:
This focaccia has a savory and slightly tangy flavor from the sundried tomatoes and Pule cheese.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Italian