Description
Soft, potato-based focaccia from Italys Puglia region.
Topped with juicy tomatoes and oregano.
Ingredients
Units
Scale
- 3 cups (710 ml) All-purpose Flour
- 1 Medium Potato (Peeled, Boiled and Mashed)
- 1 tbsp Rapid Rise Yeast
- 1 tsp Sea Salt
- 3 tbsp Olive Oil
- Luke Warm Water
- 1 cups (237 ml) Halved Cherry Tomatoes
- 1/3 cup Pitted Olives (Optional)
- 1 tsp Dried Oregano
- 3 tbsp Olive Oil
- Coarse Sea Salt
Instructions
- In a large bowl, mix together the flour, yeast, potatoes, oil, and salt, then add enough warm water to create a dough.
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
- Place the dough into a lightly oiled bowl and cover with plastic wrap.
- Place the bowl in a warm spot and let rise until doubled in size, about 1 hour.
- Preheat oven to 450°F (232°C).
- Lightly oil a 14-inch round baking pan and press the dough in to fit.
- Press your fingertips over the top of the dough to create dimples.
- Place the olives and tomatoes over the dough, then sprinkle with oregano and coarse salt.
- Drizzle with olive oil, let rest for 30 minutes, then bake until golden brown, about 20 to 25 minutes.
- Cool to room temperature before slicing.
Notes
- For a crispier crust, preheat your baking pan in the oven alongside the dough for the final 10 minutes of the rise.
- If you don’t have rapid-rise yeast, substitute with active dry yeast; increase the proofing time accordingly.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 5