Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/2 cup sun-dried tomatoes, chopped
- 8 oz. scamorza cheese, sliced
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
2. Add the olive oil and warm water 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 cloth 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. Punch down the dough and roll it out into a rectangle on a floured surface.
8. Transfer the dough to the prepared baking sheet.
9. Brush the top of the dough with olive oil.
10. Sprinkle the chopped sun-dried tomatoes on top of the dough.
11. Arrange the sliced scamorza cheese on top of the sun-dried tomatoes.
12. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
13. Remove the focaccia from the oven and let it cool for a few minutes before slicing.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 357
- Fat: 16g
- Carbohydrates: 38g
- Protein: 14g
Substitutions for ingredients:
- Scamorza cheese can be substituted with mozzarella cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
Variations:
- Add sliced olives or roasted red peppers for extra flavor.
- Use different types of cheese, such as cheddar or gouda.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the focaccia in the oven at 350°F for 5-10 minutes, until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
Garnishes:
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Tomato soup
- Caesar salad
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 the cheese is fully melted before serving.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The focaccia has a savory and slightly tangy flavor from the sun-dried tomatoes and cheese.
Serving suggestions:
- Serve the focaccia as an appetizer or side dish.
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Region: Italian