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 pitted and chopped Kalamata olives
- 1/2 cup grated Val Seriana cheese
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 to combine.
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 kitchen towel and let the dough rise in a warm place for 1 hour.
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. Use your fingers to press the dough into a rectangle shape.
9. Sprinkle the chopped olives and grated Val Seriana cheese over the top of the dough.
10. Bake the focaccia for 20-25 minutes 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.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 330
- Fat: 14g
- Carbohydrates: 41g
- Protein: 9g
- Fiber: 2g
Substitutions for ingredients:
- You can use any type of pitted and chopped olives in place of Kalamata olives.
- Any type of grated cheese can be used in place of Val Seriana cheese.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the top of the focaccia before baking.
- Sprinkle fresh herbs such as rosemary or thyme over the top of the focaccia before baking.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Use a sharp knife or pizza cutter to slice the focaccia.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
Storage instructions:
- Store any leftovers in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the focaccia in a 350°F (175°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve the focaccia with a side salad or soup.
Suggested side dishes:
- Tomato and mozzarella salad
- Minestrone soup
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough.
Food history:
- Focaccia is a traditional Italian flatbread that is similar to pizza dough.
Flavor profiles:
- The Val Seriana cheese adds a nutty and slightly sweet flavor to the focaccia, while the Kalamata olives add a salty and briny flavor.
Serving suggestions:
- Serve the focaccia warm or at room temperature.
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Region: Italian