Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 4 oz Robiola Contadina cheese, sliced
- 1/4 cup chopped fresh rosemary
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 a damp towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
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, about 1/2 inch thick.
9. Arrange the sliced Robiola Contadina cheese on top of the dough, leaving a small border around the edges.
10. Sprinkle the chopped rosemary over the cheese.
11. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
12. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 270
- Fat: 13g
- Carbohydrates: 28g
- Protein: 9g
- Sodium: 410mg
Substitutions for ingredients:
- Robiola Contadina cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese for extra flavor.
- Use different herbs, such as thyme or oregano, instead of rosemary.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Letting the dough rise in a warm place helps it to double in size faster.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store 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, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
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 handling food.
- Use a food thermometer to ensure the cheese is heated to a safe temperature of 165°F.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The Robiola Contadina cheese adds a creamy and tangy flavor to the focaccia, while the rosemary adds an earthy and aromatic flavor.
Serving suggestions:
- Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Italian