Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup lukewarm water
- 8 oz Robiola Bresciana cheese, sliced
- 1/4 cup chopped fresh rosemary
- Sea salt flakes
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, sugar, and salt. Mix on low speed until combined.
2. Add the olive oil and lukewarm water to the bowl and mix on low speed until the dough comes together.
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, draft-free place for 1 hour or until it has doubled in size.
5. Preheat the oven to 400°F and 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. Arrange the sliced Robiola Bresciana cheese on top of the dough, leaving a 1-inch border around the edges.
8. Sprinkle the chopped rosemary on top of the cheese and season with sea salt flakes.
9. Bake the focaccia for 20-25 minutes or until the cheese is melted and the crust is golden brown.
10. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 21g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 540mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Robiola Bresciana cheese can be substituted with any soft cheese like brie or camembert.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or roasted red peppers on top of the cheese for extra flavor.
- Substitute the rosemary with thyme or oregano for a different herb flavor.
- Add sliced prosciutto or cooked bacon on top of the cheese for a meaty version.
Tips and Tricks:
- Make sure the water is lukewarm, not too hot or too cold, to activate the yeast properly.
- Let the dough rise in a warm, draft-free place to ensure it doubles in size.
- Use a sharp knife or pizza cutter to slice the focaccia for a clean cut.
Storage Instructions:
Store the leftover focaccia in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days.
Reheating Instructions:
Reheat the focaccia in a preheated oven at 350°F for 5-7 minutes or until warmed through.
Presentation Ideas:
Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
Garnish the focaccia with extra rosemary sprigs or chopped fresh parsley.
Pairings:
Pair the focaccia with a glass of red wine or a cold beer.
Suggested Side Dishes:
Serve the focaccia with a side salad or 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.
- If the cheese is not melting, place the focaccia under the broiler for a few minutes until the cheese is melted and bubbly.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling the ingredients. Keep the cheese refrigerated until ready to use.
Food History:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is usually topped with olive oil, salt, and herbs, but can also be topped with cheese or other ingredients.
Flavor Profiles:
The Robiola Bresciana cheese adds a creamy and tangy flavor to the focaccia, while the rosemary adds a fragrant and earthy flavor.
Serving Suggestions:
Serve the focaccia as an appetizer or as a main dish with a side salad.
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Region: Italian