Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup smoked cheese, grated
- 2 medium tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
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. Mix on low speed until combined.
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. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it 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 rectangular shape, about 1/2 inch thick.
9. Sprinkle the grated smoked cheese over the top of the dough.
10. Arrange the sliced tomatoes over the cheese.
11. Sprinkle the chopped basil leaves over the top.
12. Drizzle the top of the focaccia with olive oil.
13. Bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
14. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 13g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 470mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Smoked cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Tomatoes can be substituted with roasted red peppers or sun-dried tomatoes.
- Fresh basil can be substituted with dried basil or any other fresh herb, such as rosemary or thyme.
Variations:
- Add sliced onions or garlic to the focaccia before baking.
- Top the focaccia with sliced mushrooms or olives.
- Use different types of cheese, such as feta or goat cheese.
Tips and Tricks:
- Make sure the water is warm, but not too hot, to activate the yeast properly.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- 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:
- To reheat, place the focaccia in a 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or soup.
Suggested Side Dishes:
- Mixed green salad
- Tomato soup
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 to wash your hands and all utensils before handling food.
- Store leftover focaccia in the refrigerator to prevent spoilage.
Food History:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region.
Flavor Profiles:
- Smoky, cheesy, and savory with a hint of sweetness from the tomatoes and basil.
Serving Suggestions:
- Serve as an appetizer or as a main course with a side salad or soup.
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Region: Italian