Authentic Italian Focaccia Bread (Print Version)

# Ingredients:

→ Focaccia Dough

01 - 1 2/3 cups bread flour
02 - 4 tsp white sugar
03 - 1 1/4 tsp kosher/cooking salt
04 - 1 tsp instant/rapid rise yeast
05 - 3/4 cup very warm water (about 40°C/104°F)
06 - 1 1/2 tbsp extra virgin olive oil
07 - 125g/1/2 cup (packed) boiled and mashed potato (about 1/2 large floury potato)

→ For Baking

08 - 4 tbsp extra virgin olive oil
09 - 1/4 tsp sea salt flakes

→ Garlic Rosemary Topping Option

10 - 5 garlic cloves, cut into fine batons
11 - 3/4 cup extra virgin olive oil
12 - 2 1/2 tsp finely chopped fresh rosemary leaves

→ Cherry Tomato Topping Option

13 - 12-14 red cherry tomatoes
14 - 3/4 tsp dried oregano leaves

→ Black Olive Topping Option

15 - 16-18 pitted kalamata olives
16 - 3/4 tsp dried oregano leaves

# Instructions:

01 - Peel potato, cut into 2.5cm/1" chunks and boil until fully tender (about 10-15 mins; check center with skewer). Drain and mash very well until smooth and lump-free. Set aside to cool, then measure out required quantity.
02 - Place flour, salt, sugar and yeast in a large bowl and mix well with a firm rubber spatula.
03 - Make a well in the center, then add olive oil and warm water. Mix with spatula until you can no longer see flour. Dough should be sticky – too sticky to knead by hand.
04 - Add mashed potato. Using a folding motion, start mixing it through using the spatula. Then start smearing it along the walls of the bowl. Once potato is evenly incorporated, shape roughly into a ball in the bowl.
05 - Cover bowl with cling wrap, then put in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size.
06 - Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Scrape dough in, then fold the edges of the dough into the center six times. Shape into ball, cover with cling wrap.
07 - Put the bowl in a warm place (25°C/77°F) for 30 minutes until it increases in volume by 50% or up to double in size.
08 - Use a 26.5 x 20 x 5 cm metal non-stick pan, or a 9"/23cm round cake pan. Pour in 2 tablespoons of olive oil, then smear it all across the base and along the walls.
09 - Preheat oven to 220°C/430°F (200°C fan), and set a rack on middle shelf. Allow enough time to ensure oven has been preheated for at least 15 mins.
10 - Scrape dough into prepared pan. Stretch and pull to fill the base as best you can (it's an elastic dough so a bit stubborn!), and get the surface roughly level. It's ok if it's bumpy, it will smooth out later.
11 - Cover pan with cling wrap, then put in a warm place for 40 minutes until the dough expands and fills the pan, and the height rises by around 25-30%.
12 - Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands. Using both your hands like claws, push your fingers deep into the dough, right to the base of the pan to create the signature dimples across the surface.
13 - Top with your choice of toppings (see specific topping instructions below). Drizzle the surface with 2 tablespoons of olive oil so it runs into the dimples. Then sprinkle with sea salt flakes.
14 - Bake for 25-30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
15 - Turn out onto a cooling rack. Let it rest for at least a few minutes before cutting. For an extra flourish, drizzle with more extra virgin olive oil when serving.

# Notes:

01 - Forget the pale, too-sweet pillow bread that fuelled the focaccia rage of the 90's. This is how Focaccia should be - crispy on the outside, yet moist and fluffy inside with a little chew.
02 - For the Garlic Rosemary topping: Place garlic and oil in a small saucepan over medium heat. Once oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary.
03 - For Cherry Tomato topping: Squish each tomato while holding near focaccia surface. Press onto surface, pushing into the dough. Sprinkle with oregano.
04 - For Olive topping: Press olives onto surface of focaccia, pushing into the dough. Sprinkle with oregano.

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