Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 cup smoked ricotta vaccina ossolana cheese, grated
- 1/4 cup fresh rosemary, chopped
- 1/4 cup coarse sea salt
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, salt, sugar, and yeast.
2. Add the warm water and olive oil, 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 is smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour.
5. Preheat the oven to 425°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 hands to press the dough into a rectangle shape, about 1/2 inch thick.
9. Sprinkle the grated smoked ricotta vaccina ossolana cheese and chopped rosemary over the top of the dough.
10. Sprinkle the coarse sea salt over the cheese and rosemary.
11. Bake the focaccia for 20-25 minutes, until it is golden brown and crispy.
12. Remove the focaccia from the oven and let it 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 425°F.
Serving size:
This recipe makes one large focaccia, which can be sliced into 8-10 servings.
Nutritional information:
Calories: 280
Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 930mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Smoked ricotta vaccina ossolana cheese can be substituted with regular ricotta cheese or another smoked cheese, such as smoked gouda or smoked cheddar.
- Fresh rosemary can be substituted with dried rosemary or another herb, such as thyme or oregano.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- Top the focaccia with sliced olives or caramelized onions.
- Add a drizzle of balsamic glaze or honey over the top of the focaccia before serving.
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, draft-free place to ensure it rises properly.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any 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, until it is warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter, garnished with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs or a drizzle of olive oil can be used as garnishes.
Pairings:
This focaccia pairs well with a variety of dishes, such as soups, salads, or pasta dishes.
Suggested side dishes:
Serve the focaccia with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the focaccia is not rising properly, make sure the yeast is fresh and the dough is in a warm, draft-free place.
Food safety advice:
Make sure to wash your hands and any utensils or 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 the Liguria region of Italy. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese or other ingredients.
Flavor profiles:
This focaccia has a crispy, golden brown crust and a savory, smoky flavor from the smoked ricotta vaccina ossolana cheese. The fresh rosemary adds a fragrant, herbal note, while the coarse sea salt adds a crunchy texture and a salty flavor.
Serving suggestions:
Serve this focaccia as an appetizer or side dish, or as a main course with a salad or soup.
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Region: Italian