Ingredients for Parmesan Focaccia
- Baking Potato
- Instant Yeast
- Unbleached All Purpose Flour
- 1/2 cup (120ml) warm water (105-115°F)
- Extra Virgin Olive Oil
- Table Salt
- 1/2 cup grated Parmesan cheese
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How to Make Parmesan Focaccia
- **Boil Potatoes:** Add 1 large russet potato (about 1 pound) to a pot of boiling water. Simmer until tender, about 25 minutes.
- **Cool & Rice Potatoes:** Drain the potato well and let it cool completely. Once cool, rice the potato using a fine-disk ricer or grate it using the large holes of a box grater.
- **Reserve Riced Potatoes:** Reserve 1 1/3 cups of lightly packed riced potato.
- **Activate Yeast:** In a large bowl of an electric mixer or a food processor fitted with a steel blade, combine 1 teaspoon rapid-rise yeast (or 2 teaspoons active dry yeast), 1/2 cup (60g) all-purpose flour, and 1/2 cup (120ml) warm water (105-115°F). Mix or pulse until just combined.
- **Proof Yeast:** Cover the mixture tightly and let it stand until bubbly. This will take about 20 minutes (30 minutes if using active dry yeast).
- **Add Remaining Ingredients:** Add the following ingredients to the yeast mixture: 2 1/2 cups (300g) all-purpose flour, 1 teaspoon salt, 1/4 cup (60ml) olive oil, and the reserved 1 1/3 cups riced potato.
- **Mix Dough (Stand Mixer):** If using a stand mixer, fit it with the paddle attachment and mix on low speed until the dough comes together. Switch to the dough hook and increase the speed to medium. Knead until the dough is smooth and elastic, about 5 minutes.
- **Mix Dough (Food Processor):** If using a food processor, process until the dough is smooth and elastic, about 40 seconds. (The dough will be wet).
- **First Rise:** Transfer the dough to a lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in a warm, draft-free area until doubled in volume, about 1 hour.
- **Shape the Focaccia:** Lightly oil a 15 1/2 x 10 1/2 inch jelly roll pan. With wet hands, press the dough into the pan, stretching it to reach all sides and corners. Cover with lightly oiled plastic wrap.
- **Second Rise:** Let rise in a warm, draft-free area until puffy and almost doubled, 45-60 minutes.
- **Preheat Oven:** Adjust oven rack to the lower-middle position and preheat to 425°F (220°C).
- **Dimple the Dough:** Using two wet fingers, gently dimple the risen dough all over.
- **Add Topping:** Drizzle the dough with 2 tablespoons olive oil and sprinkle evenly with 1/2 cup grated Parmesan cheese.
- **Bake:** Bake for 23-25 minutes, or until the bottom is golden brown and crisp.
- **Cool & Serve:** Transfer the focaccia to a wire rack to cool slightly. Cut into squares and serve warm, drizzled with extra olive oil and balsamic vinegar (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
1g
Fat
16g
Carbs
20g
