Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 8 oz Robiola di Serosa cheese, sliced
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 flour, yeast, and salt.
2. Add warm water and olive oil to the bowl 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 clean towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 425°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.
9. Sprinkle the chopped sun-dried tomatoes over the dough.
10. Arrange the sliced Robiola di Serosa cheese over the top of the tomatoes.
11. Bake the focaccia for 20-25 minutes until the cheese is melted and the crust is golden brown.
12. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
425°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 35g
Protein: 11g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of cheese can be used instead of Robiola di Serosa.
- Fresh tomatoes can be used instead of sun-dried tomatoes.
Variations:
- Add sliced olives or roasted garlic to the focaccia.
- Use different types of cheese, such as mozzarella or goat cheese.
- Top the focaccia with fresh herbs, such as basil or rosemary.
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 double in size.
- 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 3 days.
Reheating instructions:
- To reheat the focaccia, place it in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs or additional sun-dried tomatoes.
Garnishes:
- Fresh herbs, such as basil or rosemary
- Additional sun-dried tomatoes
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Arugula salad with balsamic vinaigrette
- Tomato 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.
Food safety advice:
- Make sure to wash your hands and any 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 the Liguria region.
Flavor profiles:
- The Robiola di Serosa cheese adds a creamy and tangy flavor to the focaccia, while the sun-dried tomatoes add a sweet and savory flavor.
Serving suggestions:
- Serve the focaccia as an appetizer or as a main course with a side salad or soup.
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Region: Italian