Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup São Jorge cheese, grated
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons 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 the flour, yeast, sugar, and salt.
2. Add the 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 becomes smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Line a baking sheet with parchment paper.
7. Transfer the dough to the prepared baking sheet and press it out into a rectangle.
8. Sprinkle the grated São Jorge cheese over the top of the dough.
9. Arrange the cherry tomato halves on top of the cheese.
10. Sprinkle the chopped rosemary over the top of the tomatoes.
11. Season with salt and pepper to taste.
12. Bake the focaccia for 20-25 minutes, until the crust is golden brown and the cheese is melted.
13. Let the focaccia cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Makes 8-10 servings.
Nutritional information:
Calories: 280
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 370mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 2g
Protein: 10g
Substitutions for ingredients:
- Any type of cheese can be substituted for São Jorge cheese.
- Grape tomatoes can be used instead of cherry tomatoes.
- Dried rosemary can be used instead of fresh rosemary.
Variations:
- Add sliced red onion to the focaccia before baking.
- Top the focaccia with sliced black olives and crumbled feta cheese.
- Add sliced mushrooms and chopped garlic to the focaccia before baking.
Tips and tricks:
- Make sure the water used to make the dough is warm, but not too hot, as this can 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 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, until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish the focaccia with additional fresh rosemary.
Pairings:
Pair the focaccia with a glass of red wine.
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 warm water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of the focaccia to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that is typically topped with olive oil, salt, and herbs.
Flavor profiles:
This focaccia has a savory and cheesy flavor, with a hint of sweetness from the cherry tomatoes.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Portuguese