KIDDOCJJ
KIDDOCJJ
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ROSEMARY SEA SALT FOCACCIA

Who knew that humble ingredients like a russet potato, flour, salt, some olive oil and rosemary could meld together to make one of the lightest, most flavorful of Italian breads -  FOCACCIA! Traditionally made in the manner of a pizza dough, focaccia serves as the base for a number of flavorings - the most classic being olive oil and salt. I like my focaccia light and airy, so instead of using bread flour (higher gluten), I use all purpose and lighten and moisten the dough with a boiled potato. This adds so much flavor and character. I incorporate my herbs not only on top, but within the dough. Every bite is packed with flavor. Feel free to add more to the top, like cheese, other herbs, even nuts or other proteins. This focaccia can serve as your culinary canvas for success!

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  WHAT YOU NEED:   - mixer with dough hook  - bowl  - saucepot  - sheet pan  - sharp knife  - potato ricer or masher

WHAT YOU NEED:

- mixer with dough hook

- bowl

- saucepot

- sheet pan

- sharp knife

- potato ricer or masher

  INGREDIENTS:   - large russet potato (about 12oz, peeled, cut up)  - 1 cup warm water  - 2 tsp active dry yeast  - 1/4 cup olive oil, plus more for drizzling  - 18 oz all purpose flour, by weight  -  1 1/2 tsp kosher salt  - 4 TB finely chopped rosemary, divided in 2  - 1 tsp coarse salt for sprinkling (I use maldon sea salt)

INGREDIENTS:

- large russet potato (about 12oz, peeled, cut up)

- 1 cup warm water

- 2 tsp active dry yeast

- 1/4 cup olive oil, plus more for drizzling

- 18 oz all purpose flour, by weight

-  1 1/2 tsp kosher salt

- 4 TB finely chopped rosemary, divided in 2

- 1 tsp coarse salt for sprinkling (I use maldon sea salt)

  INSTRUCTIONS:   1. Add the yeast to the cup of warm water, stir and let sit for about 15 minutes until creamy and frothy.  2  Boil cut up potato until a skewer easily glides through each chunk.   3. Drain the potatoes and set aside to cool.

INSTRUCTIONS:

1. Add the yeast to the cup of warm water, stir and let sit for about 15 minutes until creamy and frothy.

2  Boil cut up potato until a skewer easily glides through each chunk. 

3. Drain the potatoes and set aside to cool.

 4. Into the bowl of your mixer put the flour, kosher salt, olive oil, 2 TB of the finely chopped rosemary.   

4. Into the bowl of your mixer put the flour, kosher salt, olive oil, 2 TB of the finely chopped rosemary.

 

 5. Add the "bloomed" yeast mixture to the ingredients and beat with the dough hook on medium low until the dough looks craggy and shaggy.  KIDDOCJJ Tip: Don't worry, once you add potato, the dough will hydrate.

5. Add the "bloomed" yeast mixture to the ingredients and beat with the dough hook on medium low until the dough looks craggy and shaggy.

KIDDOCJJ Tip: Don't worry, once you add potato, the dough will hydrate.

 MEET THE RICER  This little device has been a workhorse in my kitchen for years. Any kind of cooked potato or vegetable can be run through the ricer and broken down into tiny pieces that, when gently stirred, become the smoothest mashup. Use the large hole plate in your ricer.  *If you don't have a ricer, used your potato masher or a large fork to break up the potato.

MEET THE RICER

This little device has been a workhorse in my kitchen for years. Any kind of cooked potato or vegetable can be run through the ricer and broken down into tiny pieces that, when gently stirred, become the smoothest mashup. Use the large hole plate in your ricer.

*If you don't have a ricer, used your potato masher or a large fork to break up the potato.

 6. Rice your potato.  KIDDOCJJ Tip: Use the skewer to transfer the chunks into the ricer. This will save you some dirty fingers. Rice the potato directly into the pan you cooked in (one less dirty dish)

6. Rice your potato.

KIDDOCJJ Tip: Use the skewer to transfer the chunks into the ricer. This will save you some dirty fingers. Rice the potato directly into the pan you cooked in (one less dirty dish)

 You should have roughly 2 cups of riced potatoes  7. Add this to the dough in your mixer.

You should have roughly 2 cups of riced potatoes

7. Add this to the dough in your mixer.

 8. Using the dough hook beat on medium for about 5 minutes until the dough comes away from the side walls. At the end of the mixing it will start to stick more as the dough gets hydrated. DON'T BE TEMPTED TO ADD MORE FLOUR.

8. Using the dough hook beat on medium for about 5 minutes until the dough comes away from the side walls. At the end of the mixing it will start to stick more as the dough gets hydrated. DON'T BE TEMPTED TO ADD MORE FLOUR.

 12. With wet fingertips, ease the dough out to the edges of your sheet pan.   13. Dimple the surface with your fingers and drizzle on some olive oil. Cover with plastic wrap and let rise again until puffy (about 30-60 minutes).  14. Time to preheat your oven to 425.

12. With wet fingertips, ease the dough out to the edges of your sheet pan. 

13. Dimple the surface with your fingers and drizzle on some olive oil. Cover with plastic wrap and let rise again until puffy (about 30-60 minutes).

14. Time to preheat your oven to 425.

 9. Remove the dough from your mixer and transfer to a bowl generously greased with olive oil. Cover and place in a warm spot.

9. Remove the dough from your mixer and transfer to a bowl generously greased with olive oil. Cover and place in a warm spot.

 15. Right before putting this baby in the oven, sprinkle with coarse sea salt (this is Maldon you see here - it doesn't melt or dissolve and leaves a lovely crunch after baking).  16. Sprinkle with the remaining 2 TB of rosemary.

15. Right before putting this baby in the oven, sprinkle with coarse sea salt (this is Maldon you see here - it doesn't melt or dissolve and leaves a lovely crunch after baking).

16. Sprinkle with the remaining 2 TB of rosemary.

 10. In about an hour or two it should double in size (depending on the temperature in your kitchen it could happen sooner or later).

10. In about an hour or two it should double in size (depending on the temperature in your kitchen it could happen sooner or later).

 17. Re-dimple once again and put in the oven for 24-25 minutes.

17. Re-dimple once again and put in the oven for 24-25 minutes.

 11. Turn this dough out onto a greased sheet pan   KIDDOCJJ Tip:  make sure you oil the pan and the sides well, otherwise the focaccia may be difficult to remove after baking.

11. Turn this dough out onto a greased sheet pan 

KIDDOCJJ Tip:  make sure you oil the pan and the sides well, otherwise the focaccia may be difficult to remove after baking.

 18. Remove from the oven and transfer immediately to a cooling rack, otherwise the bottom will get a little soggy.  19. Cut into squares or strips, and enjoy.   KIDDOCJJ Tip: this is delicious dipped into a little balsamic/olive oil mix, makes great sandwiches, and cut into little squares, the most delicious croutons on a salad or a bowl of tomato soup.  ENJOY!

18. Remove from the oven and transfer immediately to a cooling rack, otherwise the bottom will get a little soggy.

19. Cut into squares or strips, and enjoy. 

KIDDOCJJ Tip: this is delicious dipped into a little balsamic/olive oil mix, makes great sandwiches, and cut into little squares, the most delicious croutons on a salad or a bowl of tomato soup.

ENJOY!