A delicious flatbread with a chewy texture
- 3 small or 2 medium potatoes
- 1 cup warm water
- 1 heaping TBSP active dry yeast ( 1 1/2 pkgs)
- 1 1/2 eggs lightly beaten
- 1 1/2 cups all purpose flour
- 5 1/2 to 7 1/2 cups bread flour
- 1 1/2 TBS salt
- 1 large clove garlic, minced
- 1 stalk rosemary, striped and minced
- coarse sea salt
- olive oil for drizzling – optional
- peel and quarter the potatoes. Place in a small pot and cover with at least 3 cups of water. Cook until the potatoes are still fork tender. You don’t want them mushy.
- reserve 2 cups of the potato water, drain the potatoes and set aside to cool
- Rice the potatoes in a mill or ricer
- In the bowl of a stand mixer add the 1 cup of warm water. Sprinkle the yeast and let sit for a couple of minutes to soften. Attach the paddle
- Add the eggs, the all purpose flour, 5 1/2 cups of bread flour, the salt, the potatoes and the potato water. It will be a wet sloppy mess.
- Add the remaining flour 1/2 cup at a time until the dough comes together. It will be a soft dough.
- Remove the paddle and insert the dough hook. Knead on the first speed for 10 minutes.
- Oil a large bowl and put the dough in the bowl and turn over. Cover and let rise for until doubled in size for 30 – 45 minutes.
- Grease as many baking sheets as you will be using – the recipe makes three. The dough freezes beautifully.
- Remove the dough from the bowl and punch down. Let rest for 15 minutes. Cut into three even pieces. If you are freezing dough do it at this time. Just wrap the dough in parchment and place in a zip bag and freeze.
- Stretch and press the dough to fit the baking sheet (a half sheet pan).
- Cover and let rise until puffed up, about 30 minutes.
- Preheat oven to 425°
- Using your fingers, poke the top of the dough to dimple
- Evenly sprinkle the top of the dough with the fresh garlic and rosemary.
- Sprinkle with coarse sea salt as desired.
- If desired, drizzle a little olive oil over the top of the bread. Do not use too much.
- Bake in the preheated oven for until the bread has browned top and bottom. 35 – 40 minutes.
- If you are baking more than one focaccia at a time, rotate the breads halfway through baking.
- Remove to a wire rack to cool completely
To use the frozen bread, let it thaw at room temperature. Then let it rise until doubled in size. Then continue as directed.
Any extra focaccia can be frozen. It freezes very well.
Keywords: focaccia, flatbread