Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup olive oil
- 1/2 cup Toma di Capra Crava cheese, grated
- 1/4 cup fresh rosemary, chopped
- 1/4 cup coarse sea salt
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 a clean towel and let the dough rise in a warm, draft-free place for 1 hour.
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 out into a rectangle shape.
9. Sprinkle the grated Toma di Capra Crava cheese and chopped rosemary over the top of the dough.
10. Sprinkle the coarse sea salt over the cheese and rosemary.
11. Bake the focaccia in the preheated oven for 20-25 minutes, until the crust is golden brown and the cheese is melted and bubbly.
12. 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:
425°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 33g
Protein: 9g
Sodium: 940mg
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Active dry yeast can be substituted with instant yeast.
- Toma di Capra Crava cheese can be substituted with any other type of goat cheese.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced cherry tomatoes and black olives to the top of the focaccia before baking.
- Substitute the Toma di Capra Crava cheese with feta cheese.
- Add minced garlic to the dough before letting it rise.
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, draft-free place to ensure it doubles in size.
- Use your fingers to create dimples in the dough before adding the toppings to help them stick.
Storage instructions:
Store the 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, until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board with a small bowl of olive oil for dipping.
Garnishes:
Garnish the focaccia with fresh rosemary sprigs and a sprinkle of coarse sea salt.
Pairings:
Pair the focaccia with a glass of red wine or a cold beer.
Suggested side dishes:
Serve the focaccia with a side salad or a bowl of soup.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too wet, add a little more flour.
- If the dough doesn't rise, make sure the water wasn't too hot and try again.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that has been enjoyed for centuries.
Flavor profiles:
The Toma di Capra Crava cheese adds a tangy and slightly nutty flavor to the focaccia, while the rosemary and sea salt add a savory and aromatic touch.
Serving suggestions:
Serve the focaccia as an appetizer or as a side dish to a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian