italianutama· 8 servings
≈257 kkal · P 10g · L 5.5g · KH 41.5g (per recipe, TKPI estimate)
Focaccia Genovese
MBG-eligible
Ingredients
- 500g strong white bread flour
- 300ml warm water
- 10g fresh yeast
- 1 tsp salt
- 2 tbsp olive oil
- 150ml extra virgin olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 100g grated Pecorino Romano cheese
- 100g grated Parmigiano-Reggiano cheese
- 100g grated Gruyère cheese
- 100g grated Asiago cheese
Instructions
- 1Dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
- 2In a large bowl, combine the flour, dissolved yeast mixture, salt, and 2 tbsp of olive oil. Mix until a dough forms.
- 3Knead the dough for about 10 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour.
- 4Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
- 6Punch down the dough and shape it into a large rectangle about 1 cm thick. Place it on the prepared baking sheet.
- 7Make small dimples in the dough with your fingers, then brush the focaccia with olive oil and sprinkle with rosemary, thyme, garlic powder, and salt.
- 8Sprinkle the grated cheeses evenly over the focaccia.
- 9Bake for about 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
- 10Let the focaccia cool for a few minutes before slicing and serving.
Source: llm-generated