How to Make Focaccia
Focaccia is pizza's plain sister...but fluffier! This focaccia is crispy on the outside and chewy on the inside! A perfect vehicle for an afternoon snack or a super sandwich!
Ingredients
- 200 grams peeled potatoes, cut into chunks (Yukon Gold work best) about 1 cup
- 3 cups cool water, divided about 600 grams
- 600 grams bread (high protein) flour about 4-4 1/2 cups
- 1 tsp sugar
- 2 tsp salt, divided
- 2 1/2 tsp dry yeast (one packet)
- 1-2 tbsp lard or shortening
- 3 tbsp olive oil
- 2 tbsp fresh rosemary
Instructions
- In a medium pot, cook 2 1/2 cups water and potatoes until potatoes are fork tender; set aside to cool.
- Once cool (about 120 degrees), place potatoes and cooking water into a blender and puree until smooth; set aside.
- In a small measuring cup, add the remaining water and heat to about 90-100 degrees (warm) and sprinkle with the yeast; stir well and set aside for 5 minutes.
- In a large bowl, mix together flour, sugar and 1 tsp salt; add pureed potato mixture and yeast mixture, mixing well with your hands until mixture is combined. form into a round dough ball and place back into bowl, covering with plastic wrap; set aside for 2-3 hours (or until triples in volume).
- Once the dough has risen, take a large rimmed baking sheet (about 13 x 18-inches) and spread the lard/shortening all over the bottom and up the sides. Wit ha rubber spatula, scrape the dough into the prepared baking sheet and press to the edge of the pan; let rest for 1 hour
- Set oven to 400 degrees and drizzle the oil over the top of the foccaccia and let sit for 15 minutes; press your fingers into the dough to make "dimples" and sprinkle with salt and rosemary (if using).
- Gently place focaccia in the oven (middle rack is best) and bake for 35-40 minutes or until focaccia is golden on the outside.
- Cool, slice and enjoy