Can I use sweet potato in this focaccia bread dough?

Absolutely! Roast the potato as indicated in the recipe until a knife slides into the potato with minimal resistance. Then, either rice the potato or mash it, letting the flesh completely cool before adding it to the focaccia dough.

What is the difference between focaccia and bread?

Focaccia is essentially a type of flatbread, which is a bread that’s not shaped to rise high with ample volume, but rather, kept (and encouraged!) to be flatter and thinner. Focaccia is also typically dimpled with fingers.

Why is focaccia dimpled?

You dimple focaccia to remove any large bubbles in the dough and prevent the dough from rising too high in any single area. Additionally, I find the dimpling gives the dough little pockets where olive oil can accumulate and seep down into the dough, making for soft spots that pop with flavor.

What is the difference between focaccia and pizza?

The main difference between focaccia and pizza is that focaccia is proofed in the pan it’s baked in, whereas pizza dough is proofed up to the point of cooking, and then shaped and cooked immediately. Additionally, I do not add olive oil to my pizza dough.

What toppings can I use on focaccia?

Classic toppings like a drizzle of olive oil, a sprinkle of coarse sea salt, and fresh herbs, such as chopped fresh rosemary or thyme, go extremely well with focaccia. Other common toppings include thinly sliced red onions, thinly sliced and brined potatoes, cherry tomatoes, olives, roasted garlic, and even sliced grapes. With this focaccia Pugliese, I particularly like how the crushed tomatoes bring some sweetness and acidity to the flatbread.

When is focaccia done baking?

Since focaccia is thinner than typical bread dough, it will bake relatively quickly. I find focaccia is fully baked through when the top and bottom are both a deep golden brown. The internal temperature should be somewhere around 202°F (94°C).

Can you freeze focaccia?

After baking, let the focaccia completely cool to room temperature. Then, cut the focaccia to fit a freezer bag. Wrap the cut pieces several times with plastic wrap, place them into the freezer bag, and put them into the freezer. When you’re ready to eat it, let it thaw in the refrigerator overnight. The next day, remove it from the bag and plastic wrap and warm it in a hot oven.

Focaccia Pugliese (Focaccia with Potato)

Description

A delicious and simple focaccia made with roasted potatoes and extra-virgin olive oil added to the dough.

Ingredients

Levain

59g high-protein white flour (King Arthur Bread Flour)
59g water
12g ripe sourdough starter, 100% hydration

Main Dough

469g high-protein white flour
132g durum flour, extra fancy (very finely milled)
198g russet potato, roasted, peeled, and riced (about 2 large)
33g extra-virgin olive oil
423g water
13g fine sea salt
130g ripe levain (from step 1, below)

Toppings

Extra-virgin olive oil
2 peeled plum tomatoes (from a 28-ounce can; optional)
½ teaspoon dried oregano (optional)
1 sprig of fresh rosemary, chopped (optional)
½ teaspoon fine sea salt

Instructions

Levain (or sourdough starter) – 9:00 p.m. (the night before baking)
The night before baking, mix the levain ingredients in a jar and leave them covered overnight. Instead of making a levain, you can also feed your sourdough starter and use it in the morning instead.
Roast potatoes – 9:15 p.m. (or first thing in the morning)
Roast two large russet potatoes in the oven at 350°F (175°C) for about 1 hour until a knife is easily inserted. Then, peel and rice (or mash). Set aside until mixing.
Mix – 9:00 a.m.
To the bowl of a stand mixer with hook attachment, add the flour, water, salt, and ripe levain. Mix on low speed for 2 to 3 minutes until the ingredients come together. Next, mix on medium speed (2 to 3 on a KitchenAid) for 4 to 5 minutes. Let the dough rest for 10 minutes, covered. Turn the mixer on low speed and mix for 2 to 4 minutes until the dough gains more strength and begins to cling once again to the dough hook. Next, with the mixer running, slowly pour in the olive oil. Continue to mix until all the oil is added and the dough comes back together. Next, add the riced potato and mix on low speed for 1 to 2 minutes until the potato disappears into the dough. Transfer the dough to a bulk fermentation container and cover.
Bulk fermentation – 9:30 a.m. to 12:00 p.m. (2 1/2 hours)
Give this dough three sets of stretches and folds at 30-minute intervals.
Divide – 12:00 p.m.
Liberally grease two 10-inch round baking pans or one 9×13-inch rectangular pan. Scrape dough out of bulk container and, using wet hands, divide the dough into two for the two pans (or place directly into large pans). Gently stretch the dough out to fill the pan, stopping when resistance is felt. Cover.
Stretch and proof – 12:15 p.m. to 3:15 p.m.
Set a timer for 30 minutes and perform gentle stretching as previously done. Repeat this stretching one more time after 30 minutes. After the second set of stretches, cover the pans and let the dough rest for the remaining time in proof, about 2 hours more.
Top and bake – 3:15 p.m.
Preheat home oven or wood-fired oven to 425°F (220°C). Top focaccia with any desired toppings. Bake for 30 minutes, rotating pan halfway through this time.

Notes

If you don’t have durum flour, you can use coarsely milled semolina, white flour, or whole wheat flour, in its place.
This focaccia can be topped with anything you have on hand!