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
- 1/2 cup Toma Lucana cheese, grated
- 1/4 cup fresh rosemary leaves
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- 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, or until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl and cover with a clean kitchen towel. 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 (200°C). Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your hands to press the dough into a rectangle shape.
7. Sprinkle the grated Toma Lucana cheese and fresh rosemary leaves on top of the dough.
8. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
9. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 320
- Fat: 13g
- Carbohydrates: 40g
- Protein: 9g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Toma Lucana cheese can be substituted with any other type of grated cheese, such as Parmesan or mozzarella.
- Fresh rosemary leaves can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives on top of the focaccia before baking.
- Substitute the Toma Lucana cheese with feta cheese and add sliced red onions on top.
- Add minced garlic to the dough before kneading.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Let the dough rise in a warm, draft-free place to ensure it doubles in size.
- 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 the focaccia, place it in a 350°F (175°C) oven for 5-10 minutes, or until it is warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with additional fresh rosemary leaves.
Pairings:
- Serve the focaccia with a side salad or soup.
Suggested side dishes:
- Arugula salad with 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.
Food safety advice:
- Wash your hands and all equipment before preparing the recipe.
- Make sure the dough is cooked to an internal temperature of 190°F (87°C) to ensure it is safe to eat.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- The Toma Lucana cheese adds a nutty and slightly sweet flavor to the focaccia, while the fresh rosemary adds a fragrant and earthy flavor.
Serving suggestions:
- Serve the focaccia as an appetizer or side dish with dinner.
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Region: Italian