Garlic and Pecorino Focaccia Bread
L'Antro dell'Alchimista
4
10
650
105
Description
Featuring two great tastes that taste great together — garlic and salty Pecorino cheese — this chewy foccacia comes together with little effort. After it's needed and allowed to rise, it's rolled out and pressed to fit a parchment-lined baking sheet before it's transferred to the oven and baked until golden. Serve it warm as is or with a side of marinara or garlic oil for dipping.
Ingredients
- 450 grams flour
- 170 grams water
- 50 grams yeast
- 10 grams salt
- 2 tablespoons olive oil
- salt
- 50 grams pecorino cheese
- 2 teaspoons garlic paste
- 3 tablespoons oil
- 3 tablespoons water
Directions
- 1Combine the flour with the yeast, add the oil, the water, the cheese, the garlic and the salt in a bowl, kneading the dough well.
- 2Place the dough onto a work surface and knead it well for 7 to 8 minutes.
- 3Return the dough to the bowl, greased with oil and set it aside to rise to double its size.
- 4Preheat the oven to 200 degrees Celsius.
- 5When the dough has risen, place it on the work surface, shape it into a log and place it on a parchment-paper lined baking sheet.
- 6Allow it to rest for 15 minutes. Roll the dough out to cover the entire baking sheet using a rolling pin and your hands.
- 7Let the dough rise on the baking sheet for 30 minutes.
- 8Press your fingers into the dough completely and cover the dough with the water, oil and a pinch of salt. Let it rise again completely until it doubles in size, about 90 minutes.
- 9Bake for 25 minutes or until golden brown.
NutritionView more
650Calories
Sodium55%DV1320mg
Fat35%DV23g
Protein39%DV20g
Carbs31%DV92g
Fiber28%DV7g
PER SERVING *
| Calories650Calories from Fat210 |
| % DAILY VALUE* |
| Total Fat23g35% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1320mg55% |
| Potassium260mg7% |
| Protein20g39% |
| Calories from Fat210 |
| % DAILY VALUE* |
| Total Carbohydrate92g31% |
| Dietary Fiber7g28% |
| Sugars0g0% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Lacie H. 2 Jun 2015
Try this with cold water to delay the reaction of the yeast. This is supposed to produce a flakier bread, and it seems to work for me as long as I work quickly to get my ingredients mixed up. The bread reminded me of a cross between baguette bread and a thick pizza crust. That thickness of the crust must be a result of all that kneading and rising. The flavor profiles of this bread went well with Italian dishes. I actually topped mine with a little extra light olive oil, tomato sauce, oregano, mozzarella and a few pepperonis to make a sort of pseudo pizza.
