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 pitted kalamata olives, chopped
- 2 Tomino cheese, sliced
Special Equipment Needed:
- Stand mixer with dough hook attachment
- 9x13 inch baking pan
- Pastry brush
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. With the mixer running on low speed, slowly pour in the warm water and olive oil. Mix until the dough comes together and forms a ball.
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. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour.
5. Preheat the oven to 400°F (200°C).
6. Grease a 9x13 inch baking pan with olive oil.
7. Punch down the dough and transfer it to the prepared pan. Use your fingers to press the dough out to the edges of the pan.
8. Arrange the sliced Tomino cheese and chopped olives on top of the dough.
9. Bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 30g
Protein: 9g
Sodium: 540mg
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Tomino cheese.
- Any type of pitted olives can be used instead of kalamata olives.
Variations:
- Add sliced cherry tomatoes on top of the cheese and olives for an extra burst of flavor.
- Top the focaccia with fresh herbs such as rosemary or thyme.
Tips and Tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for the dough to rise properly.
- Use a pastry brush to evenly distribute the olive oil on the dough before adding the toppings.
Storage Instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the focaccia in a 350°F (180°C) oven for 5-10 minutes, or until heated through.
Presentation Ideas:
Serve the focaccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a glass of red wine for a delicious appetizer or snack.
Suggested Side Dishes:
Serve with a side salad or soup for a complete meal.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
Food Safety Advice:
- Make sure to wash your hands and all surfaces thoroughly before handling food.
- Use a food thermometer to ensure the internal temperature of the focaccia reaches 165°F (74°C) to ensure it is safe to eat.
Food History:
Focaccia is a traditional Italian flatbread that originated in Genoa. It is typically topped with olive oil, salt, and herbs, but can also be topped with a variety of other ingredients.
Flavor Profiles:
This Tomino and Olive Focaccia has a savory and slightly salty flavor from the cheese and olives, with a hint of sweetness from the dough.
Serving Suggestions:
Serve as an appetizer, snack, or as part of a meal.
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Region: Italian