Peruvian-Inspired Focaccia

Ingredients

While the original Italian focaccia is typically seasoned with herbs like rosemary and thyme, this Peruvian adaptation incorporates traditional Peruvian herbs such as huacatay (black mint) and culantro. Additionally, the Peruvian version may include local ingredients like aji amarillo (yellow chili pepper) for a touch of heat and queso fresco (fresh cheese) for added creaminess. We alse have the original recipe for Focaccia, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 1 tbsp sugar 1 tbsp sugar
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• 2 tbsp huacatay leaves, finely chopped 2 tbsp huacatay leaves, finely chopped
• 2 tbsp culantro leaves, finely chopped 2 tbsp culantro leaves, finely chopped
• 1 tbsp aji amarillo paste 1 tbsp aji amarillo paste
• 100g (3.5 oz) queso fresco, crumbled 100g (3.5 oz) queso fresco, crumbled
• Sea salt, for sprinkling Sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 48g, 1g
• Protein: 9g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, salt, and sugar.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Press the dough evenly into the pan.
7. 7.
   In a small bowl, mix together the huacatay leaves, culantro leaves, and aji amarillo paste. Spread this mixture evenly over the dough.
8. 8.
   Sprinkle the crumbled queso fresco on top of the herb mixture.
9. 9.
   Drizzle the focaccia with olive oil and sprinkle with sea salt.
10. 10.
    Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Huacatay leaves — Huacatay leaves can be found in Latin American grocery stores or online. If you can't find huacatay, you can substitute it with a combination of mint and cilantro leaves.
• Culantro leaves — Culantro has a stronger flavor than cilantro. If you can't find culantro, you can use cilantro as a substitute, but the flavor will be slightly different.
• Aji amarillo paste — Aji amarillo paste adds a unique Peruvian flavor and mild heat. If you can't find it, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder.

Tips & Tricks

• For a crispier crust, place a pan of water on the bottom rack of the oven while baking the focaccia.
• Feel free to experiment with other Peruvian ingredients such as rocoto peppers or queso fresco with aji amarillo for different flavor variations.
• Serve the focaccia warm with a side of Peruvian salsa criolla for an authentic Peruvian experience.

Serving advice

Serve the Peruvian-Inspired Focaccia as an appetizer or alongside a main course. It pairs well with Peruvian ceviche or a hearty bowl of Peruvian chicken soup.

Presentation advice

To enhance the presentation, sprinkle some additional chopped huacatay and culantro leaves on top of the baked focaccia. The vibrant green herbs will add a pop of color and freshness.