Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup olive oil
- 1 cup Tilsiter cheese, shredded
- 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 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. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm, draft-free 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. Use your fingers to press the dough into a rectangle shape.
8. Sprinkle the shredded Tilsiter cheese over the top of the dough, leaving a 1-inch border around the edges.
9. Arrange the sliced tomatoes over the cheese.
10. Sprinkle the chopped basil over the top of the tomatoes.
11. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
12. Remove the focaccia from the oven and let it cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 365
- Fat: 16g
- Carbohydrates: 41g
- Protein: 13g
- Fiber: 2g
- Sugar: 2g
- Sodium: 540mg
Substitutions for ingredients:
- Tilsiter cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced onions or bell peppers to the focaccia for extra flavor.
- Top the focaccia with cooked bacon or prosciutto for a meatier version.
- Use sun-dried tomatoes instead of fresh tomatoes for a more intense tomato flavor.
Tips and Tricks:
- Make sure the water you use to make the dough is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for the dough to double in size.
- 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 the focaccia, place it in a preheated 350°F oven 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 the focaccia with additional fresh basil leaves.
Pairings:
- Serve the focaccia with a side salad or soup.
Suggested Side Dishes:
- Arugula salad with balsamic vinaigrette
- Tomato soup
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
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 of Italy.
Flavor Profiles:
- The Tilsiter cheese adds a tangy and slightly nutty flavor to the focaccia, while the tomatoes and basil add freshness and brightness.
Serving Suggestions:
- Serve the focaccia as an appetizer or as a main dish with a side salad or soup.
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