Focaccia Bread

Well I suppose it’s time to start blogging again. I took a fantastically long break from blogging these last two weeks and went home to Indiana to eat unphotographed meals and drink wine with family and friends. While it was great to take a break I do have to say my right index finger is itching to take some pictures of delicious food! 🙂 This recipe is one of my favorite yeasted bread recipes. It’s easy and uses an unexpected ingredient to give the bread a delicious crumb.

After I had photographed the bread I quickly served up some pieces for Nick and I with a little of olive oil for dipped. This bread is truly fantastic right from the oven. The crust gets a nice crispiness and the warm soft middle is prefect for sopping up your favorite sauce. Luckily we didn’t eat the whole thing and I used the leftovers the next day to make sandwiches for our lunches. This bread really does make the perfect sandwich. Unlike some regular white breads it has lots of flavor which goes great with just about any lunch meat or cheese you can find.

Rosemary Olive Oil Focaccia Bread Recipe

Ingredients
yields 10″ x 15″ loaf or 2 8″ round loaves
Dough
1 medium baking potato (8-10 oz)
1 1/2 t. rapid-rise yeast
3 1/2 cups unbleached, all-purpose flour
1 cup warm water (105-115 degrees)
1/4 cup olive oil
1 1/2 t. sea salt

Topping
2 T. olive oil
2 T. fresh rosemary, chopped
3/4 t. sea salt

Directions
1) Bring a small saucepan of water to a boil.

2) In the bowl of your stand mixer or food processor place yeast, 1/2 cup flour, and 1/2 cup of the warm water. Mix (or pulse) until combined and tightly cover. Set aside for 20-25 minutes or until bubbly (can take longer in a cold kitchen).

3) Peel and quarter the potato. Place in the boiling water and cook potato pieces until tender (about 20 minutes). Drain the potato well and allow to let cool. Using a grater grate the potato into fine pieces.

4) Add the 1 1/3 cups of the potato (discard or snack on any remaining potato) and remaining ingredients to the yeast mixture. Mix until the dough comes together and begins to pull away from the sides of the bowl. If the dough is too sticky add up to an additional 1/2 cup of flour.

5) Place dough hook on mixer and increase speed of the mixer to medium. Mix for 5 minutes or until dough becomes elastic. If using a food processor turn out onto the counter and knead gently for 2-3 minutes.

6) Place dough in a lightly oiled bowl and allow to rise for 1 hour or until the dough doubles in size.

7) Press the dough flat into either a half sheet/jelly roll pan or 2 8 inch round pans. Press dough to the ends of the pans. If the dough become resistant don’t get mad… just allow the dough to rest for 10 minutes and try again… like everything in life it just needs a minute to re-group.

8) Allow the dough to sit in the pans, covered with a tea towel, in a warm place until the dough is puffy and doubled in size (about 1 hour).

9) Pre-heat oven to 425 degrees. With damp fingers press the dough to create little dimples. Drizzle olive oil on top and sprinkle salt and rosemary on top. Bake until golden brown (about 25 minutes). Remove from oven and allow to cool on a wire rack. Best eaten warm, or cold, or in sandwiches, or dipping into soup…. nevermind… it’s gone…

adapted from Cook’s Illustrated The Best Recipe