Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 8 oz Taleggio cheese, sliced
- 1/4 cup Mandello Lario (or any other Italian herb blend)
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 flour, yeast, salt, and sugar. Mix on low speed until combined.
2. Add 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 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 375°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. Arrange the sliced Taleggio cheese on top of the dough.
10. Sprinkle the Mandello Lario (or any other Italian herb blend) on top of the cheese.
11. Bake for 25-30 minutes until the cheese is melted and the crust is golden brown.
12. Let the focaccia cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 365
Fat: 17g
Carbohydrates: 38g
Protein: 14g
Sodium: 572mg
Sugar: 2g
Substitutions for ingredients:
- Any type of cheese can be used instead of Taleggio cheese.
- Any Italian herb blend can be used instead of Mandello Lario.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese for extra flavor.
- Add cooked bacon or prosciutto on top of the cheese for a meatier version.
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 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:
- Reheat the focaccia in the oven at 350°F for 5-7 minutes until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board to add a rustic touch.
- Garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or soup for a complete meal.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it comes together.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Focaccia is a type of Italian flatbread that originated in Genoa, Italy.
Flavor profiles:
- The Taleggio cheese adds a creamy and tangy flavor to the focaccia, while the Mandello Lario adds a savory and herbaceous flavor.
Serving suggestions:
- Serve the focaccia warm with a drizzle of olive oil on top.
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Region: Italian