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 Stracchino Orobico cheese, crumbled
- 2 medium-sized tomatoes, sliced
- Salt and pepper to taste
- Fresh basil leaves for garnish
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. Mix until well 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. Cover the bowl with a clean kitchen 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 425°F (220°C).
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 out into a rectangle shape.
9. Sprinkle the crumbled Stracchino Orobico cheese over the dough.
10. Arrange the sliced tomatoes on top of the cheese.
11. Season with salt and pepper to taste.
12. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. Remove from the oven and let cool for a few minutes.
14. Garnish with fresh basil leaves.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 425°F (220°C).
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 320
Fat: 13g
Carbohydrates: 40g
Protein: 10g
Sodium: 390mg
Substitutions for ingredients:
- Stracchino Orobico cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Fresh tomatoes can be substituted with sun-dried tomatoes.
Variations:
- Add sliced onions or roasted garlic for extra flavor.
- Top with arugula or spinach for a fresh touch.
- Use different types of cheese, such as mozzarella or goat cheese.
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, for best results.
- 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, place the focaccia in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
Garnish with fresh basil leaves for a pop of color and flavor.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
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 thoroughly before handling food.
Food history:
Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
This focaccia has a savory and slightly tangy flavor from the Stracchino Orobico cheese and fresh tomatoes.
Serving suggestions:
Serve warm or at room temperature as an appetizer or main dish.
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Region: Italian