Potato Focaccia
To the bowl of a stand mixer fitted with the dough hook attachment knead together flour, salt, Fleischmann’s Quick-Rise Plus Yeast, olive oil & water until dough comes together, about 5 minutes. Cover & let rest for 45 minutes, stretching & folding dough every 15 minutes.
Ingredients
- 3 1/2 cups of all-purpose flour
- 2 teaspoons salt
- 1 packet Fleischmann’s Quick-Rise Plus Instant Yeast
- 3 tablespoons of olive oil
- 1 3/4 cups of water
- Olive oil, as needed
- 3 medium potatoes, thinly sliced
- Salt & pepper, to taste
- 2 teaspoons dried rosemary or thyme
Method
To the bowl of a stand mixer fitted with the dough hook attachment knead together flour, salt, Fleischmann’s Quick-Rise Plus Yeast, olive oil & water until dough comes together, about 5 minutes.
Cover & let rest for 45 minutes, stretching & folding dough every 15 minutes.
Transfer to a 9 by 12 baking dish coated with olive oil & drizzle the dough with olive oil. Stretch & shape dough to cover the pan. Let rise until bubbly & doubled in size, about 45 minutes.
Top with thin slices of potatoes, salt, pepper & thyme. Drizzle the potatoes with additional olive oil.
Bake at 400(f) degrees for 30 to 35 minutes, until potatoes are golden & focaccia is cooked throughout. Let cool completely before slicing.
