Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 cup warm water
- 8 oz Robiola La Rustica cheese
- 2 tablespoons chopped fresh rosemary
- 1/4 teaspoon black pepper
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.
2. Add the olive oil and warm water, and mix with the dough hook attachment until a smooth dough forms.
3. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
4. Preheat the oven to 400°F.
5. Line a baking sheet with parchment paper.
6. Roll out the dough on a floured surface to a thickness of 1/2 inch.
7. Transfer the dough to the prepared baking sheet.
8. Spread the Robiola La Rustica cheese evenly over the dough.
9. Sprinkle the chopped rosemary and black pepper over the cheese.
10. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Let the focaccia 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 per serving: 350
- Fat: 18g
- Carbohydrates: 36g
- Protein: 12g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Robiola La Rustica 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 before baking.
- Sprinkle grated Parmesan cheese on top of the rosemary and black pepper.
- Add sliced prosciutto or cooked bacon on top of the cheese before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Serve the focaccia warm for the best flavor.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the focaccia in a 350°F oven for 5-10 minutes, or until warmed 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, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the cheese is not melting, bake for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover focaccia in the refrigerator to prevent bacterial growth.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or alongside a meal.
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Region: Italian