Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1 cup pitted and chopped Kalamata olives
- 8 oz Stracchino cheese, sliced
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 warm water and olive oil, and mix with the dough hook attachment until a smooth dough forms.
3. Knead the dough on a floured surface for 5-10 minutes, until it becomes elastic and smooth.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 400°F.
6. Roll out the dough on a floured surface to a thickness of about 1/2 inch.
7. Place the dough on a baking sheet lined with parchment paper.
8. Press the chopped olives into the dough, and then arrange the sliced Stracchino cheese on top.
9. Bake the focaccia for 20-25 minutes, until the cheese is melted and the crust is golden brown.
10. Let the focaccia cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Rising time: 1 hour
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 36g
- Protein: 11g
Substitutions for ingredients:
- Stracchino cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Kalamata olives can be substituted with any type of pitted olives.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Sprinkle with fresh herbs, such as rosemary or thyme, before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm place, such as a turned-off oven or a sunny spot in your kitchen.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the focaccia in a 350°F oven for 5-10 minutes, until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden board or platter for a rustic look.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil, before serving.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Serve with a simple green salad or a bowl of 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 leftovers in the refrigerator to prevent spoilage.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The Stracchino cheese adds a creamy, tangy flavor to the focaccia, while the Kalamata olives provide a salty, briny taste.
Serving suggestions:
- Serve the focaccia as an appetizer or a light lunch.
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Region: Italian