Whether you’ve recently taken up bread making or you’re a seasoned expert looking for a new recipe, this focaccia is adorned with sliced Little potatoes and fresh rosemary. Making bread takes a little time and patience is so worth the delicious end result.
- Stand mixer
- Plastic wrap
- 13” x 18” rimmed baking sheet
- 1 (2 1/4 tsp) package instant yeast
- 1 Tbsp sugar
- 5 cups plus 3 Tbsp all-purpose flour
- 1 Tbsp salt
- 1 3/4 cup warm water
- 1/2 cup, plus 1/4 cup divided extra virgin olive oil
- 10 Little Potatoes, thinly sliced
- 3 sprigs rosemary
- 1/8 tsp salt
- 1/4 tsp pepper
In a stand mixer with a dough hook attachment, combine yeast, sugar, flour, and salt on low speed. Make sure you add the salt last and don’t combine yeast and salt together in the bowl. Add all the water and 1/2 cup olive oil. Continue to blend on low speed until incorporated, then increase the speed to medium low and knead for 5 to 8 minutes until it is smooth and soft. Once you’re finished kneading, the dough will come together and will not stick to the bowl.
Lightly flour a surface and knead the dough until it forms a ball. Coat a large bowl with olive oil and roll your dough into the oil. Cover with a towel or plastic wrap and let rise in a warm area for 1 to 2 hours until your dough has doubled in size.
With the remaining 1/4 cup of olive oil, coat a 13”x18” rimmed baking sheet. The oil will add a lot of flavor and crisp the bottom. Using your fingers, gently push the dough to stretch until it mostly fits the pan. Make impressions with your fingers, careful not to break through the dough all over the surface of your bread. Spread the sliced potatoes onto the top, along with the rosemary, salt, and pepper. Cover with plastic wrap or a towel and allow to double in size in a warm area of your kitchen. This may take around an hour.
Preheat the oven to 425 °F. If desired, you can drizzle with olive oil.
Bake for 30 minutes or until golden brown.