Focaccia is the first thing I reach for in a bread basket. I love the crisp bottom and soft chewy texture. Top that bad boy with olives, grape tomatoes, rosemary and salt, and I am in heaven. It is also a delicious way to have a sandwich — roasted veggies, a nice smoked vegan cheese and pesto — yum! Using tender boiled potato and the water it was boiled in makes this bread really soft and delicious.
Focaccia
Focaccia is the first thing I reach for in a bread basket. I love the crisp bottom and soft chewy texture. Top that bad boy with olives, grape tomatoes, rosemary and salt, and I am in heaven. It is also a delicious way to have a sandwich — roasted veggies, a nice smoked vegan cheese and pesto — yum! Using tender boiled potato and the water it was boiled in makes this bread really soft and delicious.
Nutrition
Ingredients
Method
- Bring one quart of water to a boil in a small pot, add the potato and simmer until tender, about 20 minutes. Drain the potato, saving the water. Once the potato is cool enough to handle, rice it (or grate through the large holes of a box grater. Set aside the potato and measured potato water to cool.
- In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. If there are time constraints, make the starter with warmed water (110 degrees) and cover, letting it rise for at least 30 minutes.
- Mix the starches, Metamucil, xanthan gum, and salt in bowl of standing mixer fitted with the paddle attachment. Mix potato water, potato, olive oil, honey, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick cake batter.
- Cover the mixer bowl with saran wrap and let rest for 5 to 10 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.
- Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 2 to 3 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl.
- Generously (1 to 2 tablespoons) oil a 9 x 13 metal pan. With oiled hands (because dough will be sticky), press the dough flat into the pan. Cover the dough with lightly greased or oil sprayed plastic wrap. Let it rise in a warm area until the dough is puffy and doubled in volume, about 45 mins.
- Meanwhile, heat the oven to 500 degrees. With wet fingers, dimple the risen dough at regular intervals. The dimples should be deep enough to hold the toppings and pools of olive oil.
- Drizzle the dimpled dough with olive oil. Add the olives, tomatoes, rosemary and coarse salt.
- REDUCE OVEN TEMPERATURE TO 425. Bake until the bottom crust is golden brown and crisp, 25 to 30 mins. Transfer to a wire rack to cool a little. Cut into 16 rectangles.
Notes
Reader Q&A:
Q: I am 12 and it was my first time making this recipe. It worked out well and it tasted amazing! A: I am so happy you enjoyed it! I am so proud of you for learning how to bake low pro foods. If you can make the bread recipes, you can make ANYTHING! We need to get you doing cooking demos for everyone!! — Brenda
Q: I am 12 and it was my first time making this recipe. It worked out well and it tasted amazing! A: I am so happy you enjoyed it! I am so proud of you for learning how to bake low pro foods. If you can make the bread recipes, you can make ANYTHING! We need to get you doing cooking demos for everyone!! — Brenda
