italianutama· 8 servings
≈1188 kkal · P 68.2g · L 53g · KH 108.5g (per recipe, TKPI estimate)
Focaccia di Recco
MBG-eligible
Ingredients
- 500g bread flour
- 300ml water
- 10g fresh yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp sugar
- 100g grated Pecorino Romano cheese
- 50g grated Parmigiano-Reggiano cheese
- 2 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 clove garlic, minced
- 1 tbsp capers, drained
- 1 tbsp black olives, sliced
- 1 tbsp sun-dried tomatoes, chopped
Instructions
- 1Dissolve yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
- 2In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 3Knead the dough for 10 minutes, or until smooth and elastic. Cover with a damp towel and let it rise in a warm place for 1 hour, or until doubled in size.
- 4Preheat the oven to 200°C (392°F).
- 5Punch down the dough and shape it into a rectangle about 1 cm thick. Place it on a baking sheet lined with parchment paper.
- 6Combine the cheeses, rosemary, thyme, garlic, capers, olives, and sun-dried tomatoes in a bowl. Sprinkle the mixture evenly over the dough.
- 7Make small slashes in the dough with a sharp knife, about 1 cm deep and 2 cm apart.
- 8Bake the focaccia for 25-30 minutes, or until golden brown and crispy.
- 9Let it cool for 5 minutes before slicing and serving.
Source: llm-generated