Effortless Italian Focaccia Bread (Print Version)
# Ingredients:
→ Dough Essentials
01 -
125g (about half a large starchy potato), boiled and mashed smooth, tightly packed
02 -
4 teaspoons granulated sugar
03 -
1 and 1/4 teaspoons kosher salt or table salt
04 -
1 teaspoon quick-rise yeast
05 -
1 2/3 cups of bread flour
06 -
1 1/2 tablespoons of high-quality olive oil
07 -
3/4 cup of really warm water (40°C or around 104°F)
→ To Bake
08 -
A sprinkle of flaky sea salt (quarter teaspoon)
09 -
4 generous tablespoons of olive oil
→ Garlic and Herb Option
10 -
Five garlic cloves sliced into thin sticks
11 -
3/4 cup high-quality olive oil
12 -
2 1/2 teaspoons fresh rosemary finely chopped
→ Tomato Variant
13 -
12 to 14 small cherry tomatoes, bright red
14 -
3/4 teaspoon dried oregano leaves
→ Black Olive Variant
15 -
16 to 18 kalamata olives, pitted
16 -
3/4 teaspoon dried oregano leaves
# Instructions:
01 -
Peel the potato, chop into chunks about an inch wide, and boil until it’s super soft (poke the middle to check – 10-15 min). Drain it, mash until silky smooth and no lumps. Set aside to cool, then measure the needed amount.
02 -
Grab a roomy bowl and toss in your flour, salt, sugar, and yeast. Stir it all until nicely mixed with a sturdy spatula.
03 -
Push the dry mix aside to form an open center. Pour your olive oil and warm water in. Mix until the flour disappears. Expect a sticky dough – no hand-kneading yet!
04 -
Drop your mashed potato into the dough. Use a folding motion with the spatula to incorporate it, smearing along the bowl sides. Once evenly blended, form it roughly into a ball.
05 -
Cover the bowl with plastic wrap and place it somewhere cozy (around 25°C/77°F). Let it sit for about 30 minutes or until it grows roughly half to double the size.
06 -
Take another large bowl, spread 2 teaspoons of olive oil inside, coat it completely with your hands. Transfer the dough into this bowl. Fold its edges into the center six times, then shape it into a ball and cover with plastic wrap.
07 -
Let this bowl hang out in the same warm spot (25°C/77°F) for about 30 minutes, until the dough again grows by half or doubles in size.
08 -
Use a 26.5 x 20 x 5 cm non-stick metal pan, or a round baking pan 23 cm (9”) wide. Pour in 2 tablespoons olive oil and coat the base and edges completely.
09 -
Preheat your oven to 220°C/430°F (200°C if using fan). Place a rack in the middle and let the oven fully heat for at least 15 minutes before baking.
10 -
Plop the dough into the prepped pan. Stretch and work it outwards to mostly fill the bottom (it’s springy, be patient!) until it’s roughly level. It’s okay if it’s not perfect – it’ll flatten during baking.
11 -
Cover the pan with plastic wrap, then let it sit in a warm area for about 40 minutes. The dough should fill the pan and rise another quarter or so in height.
12 -
Drizzle 2 teaspoons of olive oil on the dough’s surface and gently smear it with your hands. Use your fingers like claws, push them deep into the dough to create fun little dimples.
13 -
Go wild with your toppings of choice – follow their specific steps below. Then drizzle 2 tablespoons olive oil over the top, letting it settle into those dimples. Sprinkle with sea salt.
14 -
Bake for around 25–30 minutes until the top turns a rich golden-brown and the edges look crispy and fried.
15 -
Turn the bread out onto a cooling rack. Let it rest for a bit before slicing. For bonus flavor, splash a little more olive oil before serving.
# Notes:
01 -
Forget overly soft bread that took over in the '90s. This focaccia hits the sweet spot – fluffy and moist inside, with a golden, crunchy top.
02 -
For rosemary and garlic: Heat oil and garlic in a small pan over medium heat. Lower to gentle heat and poach for 10 minutes without letting it fry. Strain, cool, and press onto dough. Sprinkle with rosemary before baking.
03 -
For bursting tomatoes: Firmly press each tomato onto the dough surface, squashing lightly. Dust oregano over the top before baking.
04 -
For olives: Press the pitted olives firmly onto the dough. Finish with an oregano sprinkle.