Extra Virgin Olive Oil Focaccia with Rosemary
September 22, 2017
5 cups all purpose, unbleached flour
2 cups lukewarm water
1 cup cooled, unseasoned, mashed russet potatoes
1/3 cup + 1/3 cup + more for drizzling: EVOO with a super low FFA and super high polyphenol count, with strong flavour notes.
2 tsp fine sea salt
1 tbsp granulated sugar
2 medium shallots, sliced thin
1 package active dry yeast
1 tbsp aof fresh rosemary leaves, rough chopped
freshly ground black pepper
sea salt to taste
In the bowl of a stand mixer, combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine all ingredients.
With the mixer running on its lowest speed, begin to add the flour, slowly, until the dough has come together and becomes elastic and slightly tacky. Reserve any leftover flour for rolling the dough out.
Cover the bowl and allow the dough to rise for one hour.
On a rimmed baking sheet, lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimples. Cover and allow the dough to rise for another hour.
Preheat the oven to 375 degrees.
Spread the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
