Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup Robiola di Bossolasco cheese, crumbled
- 1/4 cup fresh rosemary, chopped
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, yeast, and sugar. Mix on low speed until combined.
2. With the mixer running on low speed, slowly pour in the warm water and olive oil. Mix until the dough comes together and forms a ball.
3. Increase the mixer speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the bowl with plastic wrap 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.
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to press the dough into a rectangle shape.
8. Sprinkle the crumbled Robiola di Bossolasco cheese and chopped rosemary over the top of the dough.
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 and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 38g
Protein: 10g
Sodium: 400mg
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Robiola di Bossolasco cheese can be substituted with any soft cheese, such as brie or camembert.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives to the top of the focaccia before baking.
- Substitute the Robiola di Bossolasco cheese with blue cheese or goat cheese.
- Add garlic to the dough for a garlic focaccia.
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, draft-free place for best results.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the focaccia, place it in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs or a drizzle of olive oil.
Pairings:
Pair the focaccia with a glass of red wine or a crisp salad.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of soup.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor profiles:
This focaccia has a savory and slightly tangy flavor from the Robiola di Bossolasco cheese and fresh rosemary.
Serving suggestions:
Serve the focaccia as an appetizer or alongside a main course.
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Region: Italian