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 Ovicaprina cheese, crumbled
- 2 tablespoons fresh rosemary, chopped
- Sea salt flakes
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. 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 clean kitchen towel and let the dough rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 425°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, about 1/2 inch thick.
9. Sprinkle Toma Ovicaprina cheese and chopped rosemary over the dough.
10. Drizzle with olive oil and sprinkle with sea salt flakes.
11. Bake for 20-25 minutes or until golden brown.
12. Let the focaccia 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 425°F.
Serving size:
- Makes 8 servings
Nutritional information:
- Calories: 280
- Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 390mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 1g
- Protein: 8g
Substitutions for ingredients:
- Toma Ovicaprina cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes or olives to the focaccia before baking.
- Top the focaccia with caramelized onions and balsamic glaze after baking.
Tips and tricks:
- Make sure the water is warm, not hot, to activate the yeast properly.
- Let the dough rise in a warm place, such as a turned-off oven or a sunny spot in the kitchen.
- 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:
- Reheat the focaccia in a 350°F oven for 5-10 minutes or until warm.
Presentation ideas:
- Serve the focaccia on a wooden board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- Serve with a side salad or soup.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Tomato 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 becomes smooth.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- Savory, cheesy, and herbaceous.
Serving suggestions:
- Serve warm or at room temperature.
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Region: Italian