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 Zaccuni olives, pitted and chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup grated Parmesan 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 until combined.
2. With the mixer running on low, 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, until it becomes smooth and elastic.
4. Grease a large bowl with olive oil and transfer the dough to the bowl. Cover with plastic wrap and let it rise in a warm place for 1 hour, or until it doubles in size.
5. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
6. Punch down the dough and transfer it to the prepared baking sheet. Use your fingers to press the dough into a rectangle shape.
7. Sprinkle the chopped Zaccuni olives, rosemary, thyme, and Parmesan cheese over the top of the dough.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 31g
Protein: 6g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of olives in place of Zaccuni olives.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor.
- Top with sliced prosciutto or cooked bacon for a meaty twist.
Tips and tricks:
- Make sure the water is warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as a sunny window or a warm oven.
- Use your fingers to create dimples in the dough before adding the toppings, so they sink in and stay put.
- Brush the edges of the focaccia with olive oil for a crispy crust.
Storage instructions:
Store any leftover focaccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the focaccia in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the focaccia on a wooden cutting board or a decorative platter.
Garnishes:
Garnish with extra chopped herbs or a sprinkle of sea salt.
Pairings:
Serve with a bowl of tomato soup or a fresh green salad.
Suggested side dishes:
Roasted vegetables or a side of pasta make great accompaniments to this focaccia.
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 focaccia is not browning evenly, rotate the pan halfway through cooking.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Focaccia is a traditional Italian flatbread that originated in the Liguria region. It is typically topped with olive oil, salt, and herbs, and sometimes other ingredients such as cheese or vegetables.
Flavor profiles:
This focaccia is savory and herbaceous, with a salty kick from the olives and Parmesan cheese.
Serving suggestions:
Serve the focaccia warm or at room temperature as an appetizer or a side dish.
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Region: Italian