Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 1/4 cups warm water
- 1/2 cup roasted red peppers, sliced
- 1/2 cup Toblach Stangenkäse, shredded
- 2 tablespoons fresh rosemary, 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, sugar, and salt. Mix on low speed until combined.
2. With the mixer running on low speed, slowly pour in the olive oil and warm water. Mix until a soft dough forms.
3. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, or until the dough is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until 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 hands to stretch and shape the dough into a rectangle.
8. Press the sliced roasted red peppers and shredded Toblach Stangenkäse into the top of the dough.
9. Sprinkle the chopped rosemary over the top of the dough.
10. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
11. Let cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 8 servings
Nutritional information:
- Calories: 270
- Fat: 10g
- Carbohydrates: 36g
- Protein: 8g
Substitutions for ingredients:
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh cherry tomatoes.
- Toblach Stangenkäse can be substituted with any other hard cheese, such as Parmesan or Asiago.
- Fresh rosemary can be substituted with dried rosemary or any other fresh herb, such as thyme or oregano.
Variations:
- Add sliced black olives or caramelized onions to the top of the focaccia before baking.
- Substitute the Toblach Stangenkäse with feta cheese or goat cheese.
- Add a drizzle of balsamic glaze over the top of the focaccia before serving.
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 to double in size faster.
- 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, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh rosemary sprigs or a sprinkle of flaky sea salt.
Pairings:
- Serve the focaccia with a side salad or soup for a complete meal.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Arugula salad with shaved Parmesan and lemon vinaigrette
- Tomato soup with grilled cheese croutons
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 becomes smooth and elastic.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
- The Toblach Stangenkäse adds a nutty and slightly sweet flavor to the focaccia, while the roasted red peppers provide a smoky and slightly sweet taste. The fresh rosemary adds an earthy and aromatic flavor.
Serving suggestions:
- Serve the focaccia warm or at room temperature as an appetizer or side dish.
- Cut into smaller pieces and serve as a party snack or hors d'oeuvre.
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