Olive the Best Tuscan Herb olive oil smells and tastes like focaccia but if you have our Whole Herb Fused Rosemary that will beautifully as well.
This focaccia is the quintessential Italian flavour we all look for when wanting a good bread for dipping and serving with a hearty Italian meal.
Prep Time2 hrs 40 minsCook Time40 minsTotal Time3 hrs 20 mins
5 cups all purpose, unbleached flour
2 cups lukewarm water, filtered if possible
1 cup cooled, unseasoned, mashed potatoes
⅓ cup Olive the Best Tuscan Herb or Rosemary olive oil
2 tsp fine sea salt
1 tbsp granulated sugar
2 medium shallots thinly sliced
2 ½ tsp actively dried yeast
1 tbsp fresh rosemary leaves rough chopped
fresh ground black pepper
sea salt to taste
1If making the dough in your bread machine, follow its instructions for the order of adding ingredients.
2In the bowl of a stand mixer combine the water sugar and yeast.
3Allow the yeast to bloom for about 5 minutes.
4Add 1/3 cup of Tuscan Herb Infused or Rosemary fused Olive Oil, mashed potatoes and sea salt. Mix to combine.
5With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky.
6Reserve any leftover flour for rolling the dough out.
7Cover the bowl and allow the dough to rise in a warm place for one hour.
8On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations.
9Cover and allow the dough to rise for another hour in a warm place.
10Preheat the oven to 375 degrees.
11Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with 1/3 cup of Oregano Fused Olive Oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
12Bake for approximately 35-40 minutes until golden brown.
13While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
Ingredients
5 cups all purpose, unbleached flour
2 cups lukewarm water, filtered if possible
1 cup cooled, unseasoned, mashed potatoes
⅓ cup Olive the Best Tuscan Herb or Rosemary olive oil
2 tsp fine sea salt
1 tbsp granulated sugar
2 medium shallots thinly sliced
2 ½ tsp actively dried yeast
1 tbsp fresh rosemary leaves rough chopped
fresh ground black pepper
sea salt to taste
Directions
1If making the dough in your bread machine, follow its instructions for the order of adding ingredients.
2In the bowl of a stand mixer combine the water sugar and yeast.
3Allow the yeast to bloom for about 5 minutes.
4Add 1/3 cup of Tuscan Herb Infused or Rosemary fused Olive Oil, mashed potatoes and sea salt. Mix to combine.
5With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky.
6Reserve any leftover flour for rolling the dough out.
7Cover the bowl and allow the dough to rise in a warm place for one hour.
8On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations.
9Cover and allow the dough to rise for another hour in a warm place.
10Preheat the oven to 375 degrees.
11Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with 1/3 cup of Oregano Fused Olive Oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
12Bake for approximately 35-40 minutes until golden brown.
13While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
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