Ingredients
- 2.5 cups all purpose flour
- 1 cup warm water
- 1.5 tsp active dry yeast
- 1/2 tsp sea salt
- 1/2 cup mashed potato (OPTIONAL)
- 3 tbsp extra virgin olive oil
Focaccia Bread Toppings:
- 2-3 tbsp black olive slices
- 2-3 tbsp cherry tomatoes slices
- 1 sprig fresh rosemary
- Fleur de Sel sea salt to taste
Instructions
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In a large mixing bowl combine the flour and salt. Add the mashed potato and using your hand work it into the flour.2.5 cups all purpose flour,1/2 tsp sea salt,1/2 cup mashed potato
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Combine the water with the yeast and the olive oil and stir well. Pour the mixture over the dry ingredients and using a spatula mix until everything is combined and a sticky dough forms. Use your hand to knead for just a minute until the dough comes together into a ball.1 cup warm water,1.5 tsp active dry yeast,3 tbsp extra virgin olive oil
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Drizzle the top of the dough with a little olive oil then cover the bowl with a lid or a kitchen towel. Place in a draft free area (your oven is a great place) and allow to rise for 1.5 to 2 hours until doubled in size.
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Lightly oil a 10 inch cast iron skillet then dump the focaccia dough inside.
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Use your hand to spread the dough inside the skillet all the way to the sides. Using the tip of your fingers press all over the top to create dimples.
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Lightly drizzle with some olive oil then add your toppings: olives, tomatoes and rosemary or whatever you like to add here.2-3 tbsp black olive slices,2-3 tbsp cherry tomatoes,1 sprig fresh rosemary
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Finish with a sprinkling of Fleur the Sel (sea salt flakes) and cover with a lid or towel. Allow the dough to rise again at room temperature for another 45 minutes or so until the dough looks light and fluffy and risen.Fleur de Sel sea salt
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Meanwhile preheat your oven to 400”F.
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Bake the focaccia bread uncovered for 25 to 35 minutes until the top and the sides are a light golden color. Check at the 25 minute mark, sometimes it’s done quicker depending on how many toppings you add as well.
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Transfer the pan to a cooling rack and allow to cool off completely before slicing.
Notes
- Instead of the cast iron skillet you can cook the focaccia bread in a 10 inch pan.
Nutrition
Calories: 259kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg