Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup Robiola di Castel San Giovanni cheese, crumbled
- 2 tablespoons fresh rosemary, chopped
- Sea salt, for sprinkling
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. Mix on low speed until combined.
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 smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until 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 out into a large rectangle.
9. Sprinkle the crumbled Robiola di Castel San Giovanni cheese and chopped rosemary over the top of the dough.
10. Use your fingers to press the cheese and rosemary into the dough.
11. Sprinkle sea salt over the top of the dough.
12. Bake for 20-25 minutes, or until the focaccia is golden brown and the cheese is melted and bubbly.
13. 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:
Preheat the oven to 400°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 306
Fat: 14g
Saturated Fat: 6g
Cholesterol: 22mg
Sodium: 465mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Robiola di Castel San Giovanni cheese can be substituted with any soft, creamy 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 rosemary with other herbs such as thyme or oregano.
- Add thinly sliced red onions to the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm place will help it to rise faster.
- Pressing the cheese and rosemary into the dough will help them to stick and not fall off during baking.
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 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 with fresh rosemary sprigs.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the dough doesn't rise, it may be too cold. Place it in a warmer spot and try again.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or cheese to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically topped with olive oil, salt, and other ingredients such as herbs, cheese, or vegetables.
Flavor profiles:
The Robiola di Castel San Giovanni cheese adds a creamy, tangy flavor to the focaccia, while the rosemary adds an earthy, herbal note.
Serving suggestions:
Serve the focaccia warm as an appetizer or as a side dish with dinner.
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Region: Italian