FUN with Focaccia!

 I have been wanting to try my hand at decorating focaccia with veggies and herbs. My decorating choices were limited right now but I enjoyed the process. Can't wait until we have fresh-from-the garden peppers and other veggies for a real masterpiece with dough as my canvas! 

A potato and potato water create a light, flavorful dough with a nicely browned exterior and soft interior that is complete with the requisite interior holes.

Tear it off (or cut into pieces) as an accompaniment to soups and salads. Split in half and fill with chicken salad, deli meat or cheese. Or, use it for a grilled cheese sandwich.

potato to this dough gives it a beautiful lightness and adds a great deal to the flavor. Crunchy on the outside, light, tender and a crumb with lots of holes! Top it with your favorite - Fresh rosemary, italian herb mix, or roasted garlic. Of course, sea salt & olive oil are a must! Use leftovers to grill panini sandwiches or slice a section in half and make a decadent grilled cheese! 

Focaccia with potato dough 

Dough:

1 very large or 2 medium russet potato, peeled and quartered 

1 1/2 teaspoon active dry yeast


1 cup warm (105-115 °) potato water, divided (if there is not enough potato water, add regular water to equal a cup)

2 1/2 to 3 cups all purpose flour, divided  (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  

2 tablespoons olive oil, plus extra for pan and topping


1 1/4 teaspoon kosher salt


Toppings: olive oil, 
fresh minced rosemary, or your favorite herbs, coarse sea salt or kosher salt 

1. Potato Prep: Bring about 3 cups of salted water to a boi; in a small saucepan. Add peeled, quartered potato and simmer until tender. Drain the potato (saving water to use in dough); cool. Press cooled potato through a ricer or the large holes of a box grater to measure 1 1/2 cups total. Potato should be lightly packed when measuring. 
2. Dough: To the mixing bowl of a stand mixer add yeast, 1/2 cup of warm water and 1/2 cup of the flour Mix well with a wire whip. Cover bowl with plastic wrap and let sit for 20 minutes. Mixture will be bubbly. 

   

   Above: Yeast, water & flour mixture added to the bowl.
   Below: Mixture after 20 minutes. 

   
3. Add: 2 cups additional flour, oil, salt, the last 1/2 cup of the warm water and 1 1l2 cups potatoes. Mix on low speed using the paddle attachment until dough comes together in the bowl. 
   
4. Switch out to the dough hook and mix on medium/medium high speed for approximately 5 minutes, add additional flour just a little at a time if dough starts to become sticky at the bottom of the bowl. Avoid adding too much flour—the dough should be very soft.. 
5. Place dough in a bowl that has been drizzled with extra olive oil; turn dough to oil both sides and then cover. 
6. 1^st’Rise: Let rise in a warm place until double in bulk, about 30 minutes. 
7. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with a couple of tablespoons of olive oil. Generously oil the pan and the sides. 
8. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
9. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and salt or use veggies and herbs to decorate the top. Brush or drizzle with a little more olive oil.
   
   
   
   
   
   
   
10. 2^nd Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. 
11. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. (Time is flexible – could be longer or could bake focaccia immediately omitting 2^nd rise – it just won’t be as puffy.)
12. When dough has doubled, carefully remove the wrap and dimple the dough a few more time.
13. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
14. Bake bread for 15 minutes; turn the pan around and finish baking the bread for 6 to 10 minutes more or until bread is golden brown. 
15. Remove from oven, remove from baking pan and transfer to a wire rack. 
16. Place cooled bread in a plastic bag or wrap in foil; it also freezes well. 

Recipe without photos . . .

Focaccia with potato dough 

Dough:

1 very large or 2 medium russet potato, peeled and quartered 

1 1/2 teaspoon active dry yeast


1 cup warm (105-115 °) potato water, divided (if there is not enough potato water, add regular water to equal a cup)

2 1/2 to 3 cups all purpose flour, divided (Pride of the Prairie flour from Farmer Direct Foods, New Cambria, KS)  

2 tablespoons olive oil, plus extra for pan and topping


1 1/4 teaspoon kosher salt


Toppings: olive oil, 
fresh minced rosemary, or your favorite herbs, coarse sea salt or kosher salt 

1. Potato Prep: Bring about 3 cups of salted water to a boi; in a small saucepan. Add peeled, quartered potato and simmer until tender. Drain the potato (saving water to use in dough); cool. Press cooled potato through a ricer or the large holes of a box grater to measure 1 1/2 cups total. Potato should be lightly packed when measuring. 
2. Dough: To the mixing bowl of a stand mixer add yeast, 1/2 cup of warm water and 1/2 cup of the flour Mix well with a wire whip. Cover bowl with plastic wrap and let sit for 20 minutes. Mixture will be bubbly. 
3. Add: 2 cups additional flour, oil, salt, the last 1/2 cup of the warm water and 1 1l2 cups potatoes. Mix on low speed using the paddle attachment until dough comes together in the bowl. 
4. Switch out to the dough hook and mix on medium/medium high speed for approximately 5 minutes, add additional flour just a little at a time if dough starts to become sticky at the bottom of the bowl. Avoid adding too much flour—the dough should be very soft.. 
5. Place dough in a bowl that has been drizzled with extra olive oil; turn dough to oil both sides and then cover. 
6. 1^st’Rise: Let rise in a warm place until double in bulk, about 30 minutes.  
7. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with a couple of tablespoons of olive oil. Generously oil the pan and the sides. 
8. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
9. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and salt or use veggies and herbs to decorate the top. Brush or drizzle with a little more olive oil
10. 2^nd Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. 
11. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. (Time is flexible – could be longer or could bake focaccia immediately omitting 2^nd rise – it just won’t be as puffy.)
12. When dough has doubled, carefully remove the wrap and dimple the dough a few more time.
13. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
14. Bake bread for 15 minutes; turn the pan around and finish baking the bread for 6 to 10 minutes more or until bread is golden brown. 
15. Remove from oven, remove from baking pan and transfer to a wire rack. 
16. Place cooled bread in a plastic bag or wrap in foil; it also freezes well