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 cup Vlašić cheese, grated
- 2 medium tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
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, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°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 rectangular shape, about 1/2 inch thick.
9. Sprinkle the grated Vlašić cheese over the top of the dough.
10. Arrange the sliced tomatoes on top of the cheese.
11. Sprinkle the chopped basil leaves over the top of the tomatoes.
12. Season with salt and pepper to taste.
13. Bake the focaccia in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
14. Remove the focaccia from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 310
Fat: 14g
Carbohydrates: 34g
Protein: 11g
Sodium: 490mg
Sugar: 2g
Substitutions for ingredients:
- You can use any type of cheese you like in place of Vlašić cheese.
- You can use sun-dried tomatoes in place of fresh tomatoes.
- You can use dried basil in place of fresh basil.
Variations:
- Add sliced onions or roasted garlic to the focaccia before baking.
- Top the focaccia with sliced olives or capers.
- Add cooked sausage or bacon to the focaccia before baking.
Tips and tricks:
- Make sure the water you use to mix the dough is warm, but not too hot. If the water is too hot, it can kill the yeast and prevent the dough from rising.
- Let the dough rise in a warm, draft-free place. If the dough is too cold, it will not rise properly.
- Use a sharp knife or pizza cutter to slice the focaccia.
Storage instructions:
Store any leftover focaccia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the focaccia, place it in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the focaccia on a large platter with fresh basil leaves and sliced tomatoes arranged around the edges.
Garnishes:
Garnish the focaccia with additional chopped fresh basil leaves or grated Parmesan cheese.
Pairings:
Pair the focaccia with a crisp green salad or a bowl of soup.
Suggested side dishes:
Serve the focaccia with a side of roasted vegetables or a bowl of pasta.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more water.
- If the dough does not rise, make sure the water you used to mix the dough was not too hot.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw dough.
Food history:
Focaccia is a traditional Italian flatbread that is typically topped with olive oil, salt, and herbs. It originated in the Liguria region of Italy and has been enjoyed for centuries.
Flavor profiles:
This Vlašić Cheese and Tomato Focaccia has a savory, cheesy flavor with a hint of sweetness from the tomatoes and a fresh, herbaceous note from the basil.
Serving suggestions:
Serve this Vlašić Cheese and Tomato Focaccia as an appetizer or as a main course with a side salad or soup.
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Region: Croatian
Taste: Savory, Cheesy, Tangy, Herbaceous, Garlicky