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
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon black pepper
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.
2. Add the warm water and olive oil to the bowl and mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has 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.
9. Drizzle the top of the dough with olive oil and sprinkle with Parmesan cheese, rosemary, thyme, and black pepper.
10. Bake the focaccia for 20-25 minutes, or until it is golden brown and crispy on the outside.
11. 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: 425°F
Serving size:
- Makes 1 large focaccia, serves 6-8 people
Nutritional information:
- Calories: 290
- Fat: 11g
- Carbohydrates: 38g
- Protein: 8g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can substitute the Parmesan cheese with any other hard cheese.
Variations:
- Add sliced tomatoes, olives, or onions to the top of the focaccia before baking.
- Use different herbs, such as oregano or basil, to change the flavor profile.
- Add garlic or red pepper flakes for some extra flavor.
Tips and tricks:
- Make sure your water is warm, but not too hot, or it can kill the yeast.
- Letting the dough rise in a warm place helps it to double in size faster.
- 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, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Cut the focaccia into small squares for a party appetizer.
Garnishes:
- Sprinkle extra Parmesan cheese and herbs on top of the focaccia before serving.
Pairings:
- Serve the focaccia with a bowl of soup or a salad.
Suggested side dishes:
- Roasted vegetables, such as zucchini or eggplant, would pair well with the focaccia.
Troubleshooting advice:
- If your dough is too sticky, add a little more flour.
- If your dough isn't rising, make sure your yeast is still active and your water isn't too hot.
Food safety advice:
- Make sure to wash your hands and any equipment that comes into contact with the dough to prevent contamination.
Food history:
- Focaccia is a traditional Italian flatbread that originated in Liguria.
Flavor profiles:
- The Tre Valli Focaccia has a savory and herbaceous flavor profile, with hints of Parmesan cheese and black pepper.
Serving suggestions:
- Serve the focaccia warm or at room temperature as a side dish or appetizer.
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Region: Italian