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 red onion, thinly sliced
- 1 red pepper, thinly sliced
- 1/2 cup grated Formaggio a Crosta Rossa 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 flour, yeast, salt, and sugar.
2. Add warm water and olive oil to the bowl and mix on low speed until a dough forms.
3. Increase speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it 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 sliced red onion and red pepper on top of the dough.
10. Sprinkle the grated Formaggio a Crosta Rossa cheese over the vegetables.
11. Drizzle with olive oil.
12. Bake for 20-25 minutes until the crust is golden brown and the cheese is melted.
13. 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 per serving: 280
Total fat: 11g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 420mg
Total carbohydrates: 36g
Dietary fiber: 2g
Sugars: 2g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you like instead of Formaggio a Crosta Rossa.
- You can use yellow onion instead of red onion.
- You can use green pepper instead of red pepper.
Variations:
- Add sliced mushrooms or cherry tomatoes to the topping.
- Sprinkle chopped fresh herbs such as rosemary or thyme on top of the cheese.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.
Storage instructions:
Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the focaccia in a preheated 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
This focaccia pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
Roasted vegetables or grilled chicken make great side dishes for this focaccia.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
This focaccia has a savory and slightly sweet flavor from the red onion and red pepper, and a nutty and salty flavor from the Formaggio a Crosta Rossa cheese.
Serving suggestions:
Serve this focaccia as an appetizer or as a side dish to a main course.
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Region: Italian