Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 cup Queso de Gamonedo cheese, crumbled
- 1/2 cup cherry tomatoes, sliced in half
- 1/4 cup fresh basil leaves, chopped
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 warm water, active dry yeast, and sugar. Let sit for 5 minutes until the yeast is foamy.
2. Add all-purpose flour, olive oil, and salt to the bowl. Mix on low speed with the dough hook attachment until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour until it has doubled in size.
5. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape.
7. Top the dough with crumbled Queso de Gamonedo cheese, sliced cherry tomatoes, and chopped fresh basil leaves.
8. Bake the focaccia for 20-25 minutes until the crust is golden brown and the cheese is melted.
9. Let the focaccia cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 400mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Queso de Gamonedo cheese can be substituted with any strong-flavored cheese such as blue cheese or feta.
- Cherry tomatoes can be substituted with sliced Roma tomatoes or sun-dried tomatoes.
- Fresh basil leaves can be substituted with dried basil or other fresh herbs such as thyme or rosemary.
Variations:
- Add sliced red onions or roasted red peppers for extra flavor.
- Top the focaccia with sliced prosciutto or cooked bacon for a meaty twist.
- Use different types of cheese such as mozzarella or Parmesan for a different flavor profile.
Tips and tricks:
- Make sure the water is warm but not too hot, as it can kill the yeast.
- Letting the dough rise in a warm place helps it to rise faster.
- Use a sharp knife or pizza cutter to slice the focaccia easily.
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 oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish the focaccia with extra fresh basil leaves or a drizzle of balsamic glaze.
Pairings:
Pair this focaccia with a glass of red wine or a cold beer.
Suggested side dishes:
Serve this focaccia with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it comes together.
- If the dough is too dry, add more water a little at a time until it comes together.
- If the focaccia is not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to wash your hands and all equipment before preparing the recipe. Keep the cheese and tomatoes refrigerated until ready to use.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, but can also be topped with various ingredients such as cheese and vegetables.
Flavor profiles:
This focaccia has a savory and tangy flavor from the Queso de Gamonedo cheese and cherry tomatoes, with a hint of sweetness from the fresh basil.
Serving suggestions:
Serve this focaccia as an appetizer or as a main dish with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish