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 Queijo-do-Reino cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 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. Mix on low speed until combined.
2. Add the warm water and olive oil to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5 minutes, or until it becomes smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Using your fingers, press the dough into a rectangle shape.
9. Sprinkle the grated Queijo-do-Reino cheese, chopped rosemary, chopped thyme, and black pepper over the top of the dough.
10. Bake the focaccia for 20 minutes, or until it is golden brown and the cheese is melted.
11. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 1 large focaccia, serves 6-8 people
Nutritional information:
- Calories: 350 per serving
- Fat: 14g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- Queijo-do-Reino cheese can be substituted with Parmesan or Romano cheese.
- Fresh rosemary and thyme can be substituted with dried herbs.
Variations:
- Add sliced tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
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, draft-free place will help it to rise properly.
- 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, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter.
- Garnish with fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs, such as rosemary or thyme
- Olive oil
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to wash your hands and all 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 Genoa.
Flavor profiles:
- The Queijo-do-Reino cheese adds a rich, nutty flavor to the focaccia, while the herbs and black pepper add a savory, aromatic flavor.
Serving suggestions:
- Serve the focaccia warm or at room temperature as an appetizer or side dish.
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