Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1/2 cup warm water
- 1/2 cup chopped red goosefoot leaves
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
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 olive oil and warm water to the bowl and mix on low speed until a dough forms.
3. Add the chopped red goosefoot leaves and minced garlic to the bowl and mix on low speed until the leaves and garlic are evenly distributed throughout the dough.
4. Cover the bowl with a clean kitchen 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. Turn the dough out onto the prepared baking sheet and use your hands to press it into a rectangular shape.
8. Use your fingers to make dimples all over the surface of the dough.
9. Sprinkle the grated Parmesan cheese over the top of the dough.
10. Bake the focaccia in the preheated oven for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Rising time: 1 hour
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
- Calories per serving: 230
- Fat per serving: 9g
- Carbohydrates per serving: 31g
- Protein per serving: 6g
Substitutions for ingredients:
- Red goosefoot leaves can be substituted with spinach or kale.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- Top the focaccia with sliced olives or capers for a salty kick.
Tips and tricks:
- Make sure the water you use to make the dough is warm, but not too hot. If the water is too hot, it can kill the yeast.
- If you don't have a stand mixer, you can mix the dough by hand in a large bowl.
- Letting the dough rise in a warm place is important for getting a light and fluffy texture.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs like basil or parsley.
Garnishes:
- Fresh herbs like basil or parsley
- Sliced cherry tomatoes
- Roasted red peppers
- Sliced olives
- Capers
Pairings:
- Serve the focaccia with a simple green salad or soup for a light meal.
- Pair with a glass of red wine for a more indulgent experience.
Suggested side dishes:
- Simple green salad
- Tomato soup
- Minestrone soup
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the dough is too dry, add a little more water until it comes together.
Food safety advice:
- Make sure to wash the red goosefoot leaves thoroughly before using them in the recipe.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor profiles:
- The red goosefoot and garlic give this focaccia a savory, earthy flavor, while the Parmesan cheese adds a salty kick.
Serving suggestions:
- Serve the focaccia warm or at room temperature.
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Region: Italian