Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1/2 cup grated Puzzone Bochiotti cheese
- 1/4 cup chopped fresh rosemary
- Sea salt flakes, for topping
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, salt, sugar, and yeast. 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. Grease a large bowl with olive oil and transfer the dough to the bowl. 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 425°F (218°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Press the dough out into a rectangle shape.
8. Sprinkle the grated Puzzone Bochiotti cheese and chopped rosemary over the top of the dough.
9. Drizzle with olive oil and sprinkle with sea salt flakes.
10. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the outside.
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
Temperature:
425°F (218°C)
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 34g
Protein: 8g
Sodium: 400mg
Substitutions for ingredients:
- Puzzone Bochiotti cheese can be substituted with any other hard cheese, such as Parmesan or Asiago.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Substitute the Puzzone Bochiotti cheese with blue cheese or feta cheese.
- Add caramelized onions or roasted garlic 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 rise faster.
- 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:
Reheat the focaccia in a 350°F (177°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with fresh rosemary sprigs or additional sea salt flakes.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or 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.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling the dough and cheese.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
The Puzzone Bochiotti cheese adds a nutty and slightly sweet flavor to the focaccia, while the rosemary adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Italian