Ingredientes para Focaccia Bread Herbed With Black Olive Fresh Rosemary
- 1 large potato
- Bread Flour
- Unbleached All Purpose Flour
- 1 teaspoon salt
- White Sugar
- Fast Rising Yeast
- Potato Water
- Extra Virgin Olive Oil
- 1/4 cup chopped fresh rosemary
- Parmesan Cheese
- 1/2 cup pitted Kalamata olives (halved)
- Sea Salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Focaccia Bread Herbed With Black Olive Fresh Rosemary? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Focaccia Bread Herbed With Black Olive Fresh Rosemary
- Boil 1 large potato until tender (approx. 20 minutes). Drain, reserving 1/2 cup of the cooking liquid.
- Mash the potato.
- In a small bowl, combine 1/2 cup warm potato water, 1 tablespoon sugar, and 1 teaspoon active dry yeast. Let stand for 5 minutes until foamy.
- Stir in 2 tablespoons olive oil into the yeast mixture.
- In a food processor, combine: 3 cups all-purpose flour, 1 teaspoon salt, and the mashed potato. Pulse 4 times.
- With the food processor running slowly, add the yeast mixture through the feed tube.
- Gradually add the remaining reserved potato water (or more, if needed), until a dough ball forms and pulls away from the sides of the bowl.
- Knead in the food processor for 1 minute.
- Turn the dough out onto a lightly floured surface and knead until smooth (about 1 minute).
- Place 1/2 teaspoon olive oil in a clean bowl. Place the dough in the bowl, turning to coat.
- Cover and let rise in a warm place until doubled (30-45 minutes).
- Punch down the dough.
- Lightly oil a baking sheet with 1 teaspoon olive oil. Transfer the dough to the baking sheet and gently press to 1/2 inch thickness.
- Drizzle the remaining 1 1/2 teaspoons olive oil over the dough.
- Use your knuckles to create 1 1/2-inch dimples across the dough.
- Sprinkle evenly with 1/4 cup of chopped fresh rosemary, 1/2 cup pitted Kalamata olives (halved), and 1/2 cup grated Parmesan cheese.
- Sprinkle with salt to taste.
- Place a baking sheet with hot water on the lower rack of a cold oven.
- Place the focaccia on the rack above the water.
- Let rise for 20-25 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
59g
Fat
33g
Carbs
111g
