Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup olive oil
- 1 cup warm water
- 1/2 cup pitted and chopped Kalamata olives
- 1/2 cup crumbled shanklish cheese
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, salt, and sugar.
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 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. 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 olives and shanklish cheese over the top of the dough, pressing them gently into the surface.
10. Bake the focaccia for 20-25 minutes, until golden brown.
11. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 1 large focaccia, serves 8-10 people
Nutritional information:
- Calories per serving: 285
- Fat: 13g
- Carbohydrates: 32g
- Protein: 9g
- Fiber: 2g
- Sugar: 1g
Substitutions for ingredients:
- You can use any type of pitted and chopped olives in place of Kalamata olives.
- If you can't find shanklish cheese, you can substitute feta or goat cheese.
Variations:
- Add sliced tomatoes or roasted red peppers to the top of the focaccia before baking.
- Sprinkle fresh herbs, such as rosemary or thyme, over the top of the focaccia before baking.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it will kill the yeast.
- If you don't have a stand mixer, you can knead the dough by hand for 10-15 minutes.
- Letting the dough rise in a warm place helps it to double in size faster.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, wrap it in foil and bake in a 350°F oven for 10-15 minutes, until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh herbs or a drizzle of olive oil before serving.
Garnishes:
- Fresh herbs, such as rosemary or thyme
- A drizzle of olive oil
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as a Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Greek salad
- Minestrone soup
Troubleshooting advice:
- If your dough doesn't rise, it may be because your water was too hot or your yeast is expired.
- If your focaccia is too dense, it may be because you didn't knead the dough enough or your oven temperature was too low.
Food safety advice:
- Make sure to wash your hands and any utensils or 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 of Italy.
Flavor profiles:
- The salty and tangy flavors of the olives and shanklish cheese pair perfectly with the savory and slightly sweet flavor of the focaccia.
Serving suggestions:
- Serve the focaccia warm or at room temperature as an appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese