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 cup grated Vézzena cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh rosemary
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 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, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Using your fingers, press the dough into a rectangle shape, about 1/2 inch thick.
9. Sprinkle the grated Vézzena cheese, Parmesan cheese, and chopped rosemary over the top of the dough.
10. Bake the focaccia for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
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:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 365
Fat: 16g
Saturated Fat: 6g
Cholesterol: 27mg
Sodium: 590mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 2g
Protein: 16g
Substitutions for ingredients:
- Vézzena cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced tomatoes or olives to the top of the focaccia before baking.
- Use different types of cheese, such as mozzarella or cheddar.
- Add garlic or onion powder to the dough for extra flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- 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, place the focaccia in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or platter.
Garnishes:
Garnish with fresh rosemary sprigs or grated Parmesan cheese.
Pairings:
Serve with a side salad or soup.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
- Caesar salad
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the focaccia is not rising, make sure the yeast is fresh and the water is warm enough.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
- Use a food thermometer to make sure the internal temperature of the focaccia reaches 165°F (74°C) before serving.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region of Italy.
Flavor profiles:
This Vézzena and Cheese Focaccia has a savory, cheesy flavor with a hint of rosemary.
Serving suggestions:
Serve this focaccia as an appetizer or alongside a meal.
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Region: Italian