- 5 cups all purpose, unbleached flour
- 2 cups lukewarm, water, filtered if possible
- 1 cup cooled, unseasoned, mashed russet potatoes
- 1/3 cup Tuscan Herb Infused Olive Oil
- 1/3 cup Oregano Fused Olive Oil – for drizzling 2 teaspoons fine sea salt
- 1 tablespoon granulated sugar
- 2 medium shallots thinly sliced
- 1 package active dried yeast, or 2 1/4 teaspoons
- 1 tablespoon fresh rosemary leaves rough chopped
- Fresh ground black pepper sea salt to taste
If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a standard mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes. Add 1/3 cup of Tuscan Herb Infused Olive Oil, mashed potatoes and sea salt. Mix to combine.
With 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. Reserve any leftover flour for rolling the dough out. Cover the bowl and allow the dough to rise in a warm place for one hour. On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.
Preheat the oven to 375 degrees. Distribute 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. Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
