Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup Romadur cheese, sliced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
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, salt, sugar, and yeast.
2. Add warm water and olive oil to the bowl and mix with the dough hook attachment until a smooth dough forms.
3. Cover the bowl with a damp cloth 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 and transfer the dough onto it.
6. Use your fingers to press the dough into a rectangular shape.
7. Arrange the Romadur cheese slices and cherry tomato halves on top of the dough.
8. Sprinkle chopped rosemary, salt, and pepper over the cheese and tomatoes.
9. Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown.
10. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 326
Fat: 16g
Carbohydrates: 34g
Protein: 11g
Sugar: 2g
Sodium: 661mg
Substitutions for ingredients:
- Romadur cheese can be substituted with any soft, creamy cheese like Brie or Camembert.
- Cherry tomatoes can be substituted with any other type of tomato.
- Fresh rosemary can be substituted with dried rosemary or any other herb of your choice.
Variations:
- Add sliced red onion or roasted garlic to the focaccia for extra flavor.
- Replace the Romadur cheese and cherry tomatoes with sliced mozzarella and basil for a classic Caprese-style focaccia.
- Add sliced olives or sun-dried tomatoes for a Mediterranean twist.
Tips and Tricks:
- Make sure the water you add to the dough is warm, but not too hot, as it can kill the yeast.
- Letting the dough rise in a warm place helps it to double in size and become fluffy.
- Use a sharp knife or pizza cutter to slice the focaccia into portions.
- Serve the focaccia warm or at room temperature.
Storage Instructions:
Store 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 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs or a drizzle of olive oil.
Pairings:
Pair the Romadur and Tomato Focaccia with a crisp green salad or a bowl of soup for a satisfying meal.
Suggested Side Dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of tomato soup.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover focaccia in an airtight container to prevent contamination.
Food History:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, but can also be topped with cheese, vegetables, or meat.
Flavor Profiles:
The Romadur and Tomato Focaccia has a savory, cheesy flavor with a hint of sweetness from the cherry tomatoes. The rosemary adds a fragrant, earthy note.
Serving Suggestions:
Serve the Romadur and Tomato Focaccia as an appetizer, snack, or light meal. It is perfect for sharing with friends and family.
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Region: German