Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 4 ounces thinly sliced prosciutto
- 6 ounces grated Ragusano cheese
- 1 tablespoon dried oregano
- 1/2 teaspoon garlic powder
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 olive oil and warm water 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 kitchen towel and let the dough rise in a warm 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. Use your fingers to press the dough into a rectangle shape.
9. Arrange the prosciutto slices on top of the dough, leaving a 1-inch border around the edges.
10. Sprinkle the grated Ragusano cheese over the prosciutto.
11. Sprinkle the dried oregano and garlic powder over the cheese.
12. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
13. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories per serving: 290
Fat: 13g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 760mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 1g
Protein: 14g
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced ham or salami.
- Instead of Ragusano cheese, you can use Parmesan, Pecorino Romano, or Asiago cheese.
Variations:
- Add sliced tomatoes or roasted red peppers to the focaccia before baking.
- Top the focaccia with fresh arugula or basil after baking.
- Use different herbs and spices, such as thyme, rosemary, or red pepper flakes.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it can kill the yeast.
- Let the dough rise in a warm place, such as near a sunny window or on top of a warm oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
- Reheat the focaccia in the oven or microwave before serving.
Reheating instructions:
- To reheat the focaccia in the oven, preheat the oven to 350°F and bake for 5-10 minutes, until heated through.
- To reheat the focaccia in the microwave, place a slice on a microwave-safe plate and heat on high for 30 seconds to 1 minute, until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs or a sprinkle of grated cheese.
Garnishes:
- Fresh herbs, such as basil or parsley
- Grated cheese
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Make sure to cook the focaccia to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover focaccia in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
- It is typically topped with olive oil, salt, and herbs, but can also be topped with other ingredients, such as cheese and meats.
Flavor profiles:
- The prosciutto adds a salty and savory flavor to the focaccia, while the Ragusano cheese adds a nutty and slightly sweet flavor.
- The oregano and garlic powder add an herbaceous and slightly spicy flavor.
Serving suggestions:
- Serve the focaccia as an appetizer or main dish.
- Cut into smaller pieces and serve as a party snack.
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Region: Italian