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
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon black pepper
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Pastry brush
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 it becomes smooth and elastic.
4. Grease a large bowl with olive oil and transfer the dough to the bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour.
5. Preheat the oven to 400°F (200°C). Grease a baking sheet with olive oil.
6. Punch down the dough and transfer it to the greased baking sheet. Use your fingers to press the dough into a rectangle shape.
7. Brush the surface of the dough with olive oil. Sprinkle minced garlic, halved cherry tomatoes, chopped rosemary, and black pepper on top.
8. Bake the focaccia for 20-25 minutes until golden brown.
9. Remove from the oven and let it cool for 5 minutes before slicing.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
- Total time: 1 hour 40 minutes
Temperature:
- Preheat the oven to 400°F (200°C).
Serving size:
- This recipe yields 8 servings.
Nutritional information:
- Calories: 231
- Fat: 9g
- Carbohydrates: 32g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- You can use sun-dried tomatoes instead of cherry tomatoes.
- You can use dried rosemary instead of fresh rosemary.
Variations:
- You can add sliced olives, caramelized onions, or grated Parmesan cheese on top of the focaccia.
Tips and tricks:
- Make sure the water is warm, not hot or cold, to activate the yeast properly.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Use a pastry brush to evenly distribute the olive oil on top of the dough.
- Let the focaccia cool for a few minutes before slicing to prevent it from becoming soggy.
Storage instructions:
- Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the focaccia, place it in a preheated oven at 350°F (180°C) for 5-10 minutes until warm.
Presentation ideas:
- Serve the focaccia on a wooden board or a platter.
- Garnish with fresh rosemary sprigs or cherry tomatoes.
Pairings:
- Serve the focaccia with a bowl of tomato soup or a green salad.
Suggested side dishes:
- Roasted vegetables, such as zucchini or eggplant, make a great side dish for the focaccia.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
Food safety advice:
- Wash your hands and all surfaces that come into contact with the dough to prevent contamination.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Genoa.
Flavor profiles:
- This focaccia has a savory and garlicky flavor with a hint of sweetness from the cherry tomatoes.
Serving suggestions:
- Serve the focaccia as an appetizer or a side dish for a family dinner or a party.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Garlicky, Aromatic