This traditional Italian slab bread is studded with cherry tomatoes then sprinkled with fresh rosemary and flaky sea salt. The olive oil keeps the dough supple and rich. The addition of a boiled and mashed potato (a traditional southern Italy Puglian-style technique) means the focaccia stays soft and complex in flavor!
Course bread, brunch, Side Dish
Cuisine Italian
Keyword bread, rosemary, tomatoes, yeast
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Rise Time 1 hourhour30 minutesminutes
Servings 8
Calories 205kcal
Author Irvin
Equipment
10-inch springform pan
Ingredients
Dough
1small russet potato4 to 5 ounces or 115 to 140 g
2 1/4teaspoonactive dry yeast
2 to 2 1/4cupsall-purpose flour280 to 315 g
2tablespoonsextra virgin olive oil
1teaspoonkosher salt
To bake
1tablespoonextra virgin olive oil
Topping
1pintcherry tomatoes
1tablespoonextra virgin olive oil
1tablespoonfresh rosemaryfrom 2 medium sprigs, plus more for garnish
1teaspoonquality flaky saltlike Maldon, sel de gris or Diamond Brand kosher salt
Instructions
Peel and cut the potato into quarters. Place the potato quarters in a medium-sized sauce pan and cover with water, making sure the water is about an inch above the potatoes. Bring the water to a boil, then lower the heat to a simmer and cook the potato for 25 to 30 minutes, or until a fork easily inserts into the potato.Set aside for the potatoes and water to cool to a lukewarm temperature, then scoop the potatoes out of the water with a fork or a slotted spoon and measure out 1/2 cup of the potato water, discarding the rest. If you don’t have enough water, add additional warm water from the tap until you do.Mash the potatoes into the bowl of stand mixer fitted with a hook attachment.
Sprinkle the yeast over the warm potato water and stir to dissolve. Add yeasted water to the mashed potatoes.Add 2 cups (280 g) of flour, olive oil and salt to the bowl, and then stir slowly with dough hook, increasing speed as the flour is absorbed into the wet ingredients. You may need to stop the mixer to scrape down the sides of the bowl.
Increase the speed once the dough has started to form and knead the dough for 3 to 5 minutes or until the dough is smooth and elastic. The dough should be tacky but not overly sticky. If it is too wet, add additional flour 1 tablespoon at a time up, kneading it in, up to 4 tablespoons.
Spray or oil a large bowl with olive oil. Pull the dough into a ball by stretching the sides of the dough until one side is smooth. Place the rough side down into the bowl and cover with plastic wrap. Let the dough rise until double in size, about 60 to 90 minutes.
Once the dough has doubled, place a 10-inch springform pan on a rimmed baking sheet. Drizzle the olive oil into the pan, making sure to brush the oil all over the bottom and up the sides of the pan. If you springform pan doesn’t seal tightly, cover the bottom with aluminum foil.
Dump the dough directly into the oiled springform pan and press down with your fingertips to push the dough out and to the sides, making sure the dough is evenly distributed in the pan. If the dough is sticking to your fingers, wet your hand slightly and use the damp fingers to press the dough out.Cover again with the plastic wrap and let rise until puffy and double in size, about 30 to 45 minutes.
Once the dough is ready, preheat an oven to 400°F. Press the cherry tomatoes deep into the focaccia dough all over. Then drizzle the olive oil all over the top of the focaccia. Sprinkle the rosemary leaves and salt all the top as well.
Bake in the oven for 25 to 30 minutes, or until the top is golden brown. If you have an instant read thermometer, the inside of the focaccia should read 200°F.Immediately run a thin knife around the edges of the pan to loosen the focaccia from the sides. Then let the focaccia cool for 15 minute before releasing the sides of the pan and removing it. Sprinkle with additional fresh rosemary leaves and salt if desired.Serve warm or at room temperature.