Ingredients with Measurements:
- 3 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 grated Seirass Stagionato cheese
- 1/4 cup chopped fresh rosemary
- Sea salt flakes for topping
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, salt, sugar, and yeast.
2. Add the warm water and olive oil, and mix on low speed until the dough comes together.
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, or until it has doubled in size.
5. Preheat the oven to 400°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 grated Seirass Stagionato cheese and chopped rosemary over the top of the dough.
10. Use your fingers to press the cheese and rosemary into the dough.
11. Sprinkle sea salt flakes over the top of the dough.
12. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
13. Remove from the oven and let cool for 5-10 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: 250
Fat: 10g
Carbohydrates: 32g
Protein: 7g
Sodium: 400mg
Substitutions for ingredients:
- Seirass Stagionato cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes and olives to the top of the focaccia before baking.
- Substitute the rosemary with thyme or oregano.
- Add caramelized onions to the top of the focaccia before baking.
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 rise faster.
- Use your fingers to press the cheese and rosemary into the dough to help them stick.
Storage instructions:
Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat leftover focaccia in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden board or platter, garnished with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs
Pairings:
Serve the focaccia with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Tomato and mozzarella salad
- Grilled vegetables
- Minestrone soup
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 browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, and sometimes cheese or vegetables.
Flavor profiles:
Savory, salty, cheesy, herby
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish with a meal.
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Region: Italian