Herbed Rosemary Potato Focaccia Recipes

POTATO ROSEMARY FOCACCIA

Steps:

• With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes.
• Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
• Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
• Then add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure.
• Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.
• In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
• Shape and dimple the dough in a 12 by 17-inch (30 by 43-cm) sheet pan using the 2 tablespoons olive oil for preparing the pan and the 1/4 cup olive oil for dimpling the dough. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
• While the dough is rising in the pan, prepare the potatoes. If using new potatoes, place them in a saucepan with water to cover, bring to a boil, and boil for about 10 minutes, or until they can be easily pierced with a fork. Drain, let cool (or plunge them in cold water to speed the process), and cut into 1/4-inch-thick (6 mm) slices. If using regular-sized Yukon Gold potatoes, slice them paper-thin using a food processor, a mandoline, or a chef's knife. In a bowl, combine the sliced potatoes, onion, if using, and rosemary. Pour in the herb oil and toss gently to coat.
• Preheat the oven to 500°F (260°C). When the focaccia is fully risen and ready to bake, remove the potatoes from the oil, shaking off the excess oil, and spread the slices over the surface of the dough, either randomly or stacked like dominoes. If using Yukon Gold potatoes, you may need to overlap more tightly to fit on the dough. If using onions, scatter them over the potatoes. Place the sheet pan on the middle shelf of the oven, bake for 5 minutes, and then lower the temperature to 400°F (200°C). Bake for 15 minutes, then rotate the pan 180 degrees. Continue to bake for 20 to 25 minutes longer or until the dough and the potatoes are golden around the edges.
• Remove the finished focaccia from the oven and immediately transfer it to a cooling rack. Drizzle any oil remaining in the pan, as well as any remaining herb oil, to taste, over the potatoes. Season with salt and pepper, then let cool for at least 20 minutes before cutting and serving.

ROSEMARY HERB & POTATO FOCACCIA BREAD

Steps:

• In a bowl or stand mixer, combine warm water, sugar, yeast, salt, and about ¾ of the all-purpose flour. Mix until combined and then knead in a stand mixer with a dough hook or on a lightly floured countertop. Add the remaining flour in small quantities as needed. Knead for 10 minutes or until dough is smooth and elastic. Tip: While kneading, add as little flour as possible while ensuring the dough isn't too wet to work with. The more moist the dough, the better the finished product will turn out. It's easier to keep the dough moist if using a stand mixer.
• Coat dough ball with a little bit of olive oil and place in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about 1 hour).Tip: Speed up the rising process by placing the bowl somewhere slightly warm (e.g. on top of a running dishwasher). Ensure it's not too warm or you risk cooking the dough while it rises.
• Cut a piece of parchment paper to fit your pan (I used a 10" cast-iron pan). Drizzle the parchment paper with olive oil.
• After the dough has risen, punch it down and form it into the parchment paper-lined pan. Cover with a damp tea towel and leave to rise until doubled in size (about 40-60 minutes).
• While the dough rises, preheat your oven to 450°F (230°C) and prepare the toppings. Slice the Creamer potatoes, shallot, and garlic into slices just under ¼" (½ cm) thick. Strip the rosemary from the stem but do not cut it.
• After the dough has risen, dimple it with your finger 8-10 times. Drizzle the surface and dimples with olive oil. Fill each dimple with a piece of rosemary and a slice of garlic. Top the dough with slices of Creamer potato, shallots, garlic, and pieces of rosemary. Drizzle a little extra olive oil over the Creamer potato slices. Sprinkle with a liberal amount of sea salt.
• Bake for 20-25 minutes, until the focaccia is golden brown but the topping are brown but not burnt.
• Allow the focaccia bread to come to room temperature before slicing into it. Tip: Enjoy the focaccia within a few hours for best flavour. The rosemary will become more pungent the longer the focaccia sits.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY

Steps:

• Cover potato with cold water in medium saucepan.
• Simmer until potato is tender.
• Drain, reserving cooking liquid.
• Mash potato.
• Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
• Let stand until the yeast begins to act, about 5 minutes.
• Add 2 tablespoons of the oil to the yeast mixture.
• In a food processor add together the flours, potato and salt.
• Pulse 4 times.
• With the machine running slowly pour through feed tube the yeast mixture.
• Adding rest of water to make a ball of dough in the machine.
• (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
• Knead for 1 minute in food processor.
• Turn out on a floured surface, and knead just until smooth.
• Keep the dough soft.
• Pour 1/2 teaspoon of the oil into a clean bowl.
• Place the dough in the bowl, turning once to oil the top.
• Cover.
• Let rise until doubled, 30 to 45 minutes.
• Punch the dough down.
• Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
• Gently press the dough out to about 1/2 inch thickness.
• Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
• Use your knuckle to dimple the dough at 1-1/2 inch intervals.
• Sprinkle with the rosemary, black olives and the cheese.
• Place in a cold oven on the center shelf.
• Place a flat pan of hot water on the shelf below the bread.
• Let rise until doubled, 20 to 25 minutes.
• Sprinkle with salt to taste.
• Turn on the oven to 375°F.
• Bake the focaccia for 20 to 25 minutes, or until browned on top.
• Remove from the pan, and cool on a wire rack.
• Serve warm.