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 pitted and sliced Kalamata olives
- 1 cup crumbled Teleme cheese
- 1 tablespoon dried oregano
- 1/4 teaspoon black pepper
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. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangular shape, about 1/2 inch thick.
7. Scatter the sliced olives and crumbled Teleme cheese over the top of the dough. Sprinkle with oregano and black pepper.
8. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
9. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Per serving:
Calories: 320
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 670mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- You can use any type of pitted and sliced olives in place of Kalamata olives.
- Feta cheese or goat cheese can be used in place of Teleme cheese.
Variations:
- Add sliced red onions or roasted red peppers to the focaccia for extra flavor.
- Top the focaccia with fresh arugula or baby spinach leaves before serving.
- Use different herbs, such as thyme or rosemary, instead of oregano.
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 a turned-off oven with the light on.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the focaccia, place it on a baking sheet and bake in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic presentation.
Garnishes:
Garnish the focaccia with fresh herbs, such as parsley or basil, before serving.
Pairings:
This focaccia pairs well with a crisp green salad or a bowl of soup.
Suggested side dishes:
Serve the focaccia alongside a bowl of tomato soup or a Caesar salad.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- If the focaccia is browning too quickly, cover it with foil and continue baking.
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.
Flavor profiles:
This focaccia has a savory and salty flavor from the olives and cheese, with a hint of herbaceousness from the oregano.
Serving suggestions:
Serve the focaccia warm or at room temperature as an appetizer or side dish.
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Region: Italian