Ingredients with Measurements:
- 500g bread flour
- 10g salt
- 10g sugar
- 10g instant yeast
- 400ml warm water
- 100ml olive oil
- 200g Robiola di Montevecchia cheese
- 2 tbsp chopped fresh rosemary
- Sea salt flakes
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Baking tray
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the bread flour, salt, sugar, and instant yeast. Mix well.
2. Add the warm water and olive oil to the dry ingredients. Mix on low speed until a smooth dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes elastic and smooth.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 200°C.
6. Line a baking tray with parchment paper.
7. Punch down the dough and transfer it to the prepared baking tray. Use your hands to spread the dough evenly across the tray.
8. Brush the surface of the dough with olive oil and sprinkle with sea salt flakes.
9. Bake the focaccia in the preheated oven for 15-20 minutes until golden brown.
10. Remove the focaccia from the oven and let it cool for 5 minutes.
11. Spread the Robiola di Montevecchia cheese over the surface of the focaccia.
12. Sprinkle with chopped fresh rosemary and sea salt flakes.
13. Cut the focaccia into slices and serve warm.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 200°C.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 415
Fat: 18g
Saturated Fat: 6g
Cholesterol: 27mg
Sodium: 1020mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Bread flour can be substituted with all-purpose flour.
- Robiola di Montevecchia 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 and black olives to the surface of the focaccia before baking.
- Sprinkle grated parmesan cheese over the surface of the focaccia before baking.
- Add thinly sliced prosciutto or salami to the surface of the focaccia after baking.
Tips and Tricks:
- Make sure the water is warm, but not too hot, as this can kill the yeast.
- Use a sharp knife or pizza cutter to cut the focaccia into slices.
- Serve the focaccia warm for the best flavor.
Storage Instructions:
Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat the focaccia, place it in a preheated oven at 180°C for 5-10 minutes until warm.
Presentation Ideas:
Serve the focaccia on a wooden board or platter for a rustic presentation.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs and sea salt flakes.
Pairings:
Pair the focaccia with a glass of red wine, such as Chianti or Barbera.
Suggested Side Dishes:
Serve the focaccia 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 focaccia is not rising, make sure the yeast is fresh and the water is warm.
Food Safety Advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food History:
Focaccia is a traditional Italian flatbread that originated in Liguria, Italy.
Flavor Profiles:
This focaccia has a savory and slightly tangy flavor from the Robiola di Montevecchia cheese, with a hint of rosemary and sea salt.
Serving Suggestions:
Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Italian