Prep 20 mins
Cook 20 mins
I've been playing around with Focaccia recipes all year and I finally have got it down! This recipe calls for dry herbs in the dough and is topped with fresh rosemary, sea salt and olive oil. Sometimes I top my bread with cheese. The topping possibilities are endless. Some other toppings I've tried are black olive and fresh thyme. The key to this recipe is the potato which makes the bread nice and tender on the inside.
- 1 russet potato, cut into cubes cooked tender then shredded
- 828.06 ml all-purpose flour
- 7.08 g fast rise yeast
- 6.16 ml table salt
- 59.14 ml olive oil, and extra for the baking sheet and drizzling
- 236.59 ml warm water (105-115 degrees)
- 9.85 ml garlic powder
- 4.92 ml dried thyme
- 4.92 ml basil
- 3.69 ml sea salt
- 29.58 ml fresh rosemary
- Proof yeast by combining warm water and yeast in a bowl. Let sit in a bowl for ten minutes or until frothy and bubbling.
- Boil potato and shred, let cool.
- Mix dry ingredients; combine flour, sugar, salt, garlic powder, oregano, thyme, basil and pepper.
- Mix cooled potato, olive oil and proofed yeast.
- Combine dry ingredients and wet ingredients together until combined.
- Knead dough about 5-6 times.
- Put the dough in a slightly oiled bowl and cover with a damp towel.
- Let the dough rise for about 1 to 1.5 hours or until dough has doubled in size.
- Here's a secret: Preheat your oven to 200 degrees for ten minutes then shut it off. Let your dough rise in the oven.
- When dough has doubled in size, punch the dough down and spread onto an oiled baking sheet. Let stand for another 30-45 minutes.
- Using your thumb or the back of a wooden spoon, making indentations across the dough.
- Drizzle with olive oil, sprinkle sea salt and fresh rosemary.
- Bake at 425 degrees for 20-25 minutes or until golden brown.