Recipe courtesy of Jack Hazan
Recipe courtesy of Jack Hazan
Watch how to make this recipe.
Grandma Peggy's Focaccia
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- Level: Intermediate
- Total: 4 hr 25 min (includes blooming, rising and cooling times)
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 521
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 495 mg
- Level: Intermediate
- Total: 4 hr 25 min (includes blooming, rising and cooling times)
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 521
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 495 mg
Ingredients
Directions
- Put the potatoes in a large saucepan and add cold water to cover by an inch. Bring to a boil, lower the heat and simmer until the potatoes are fork-tender, 5 to 8 minutes. Drain and mash into a creamy consistency; cover to keep warm.
- In a large mixing bowl, dissolve the yeast in 1/4 cup warm water. Stir in the sugar and set aside until the mixture blooms with a slightly foamy top, 5 to 10 minutes.
- Add the bread flour, semolina flour, mashed potatoes, olive oil, 4 teaspoons of the salt and 3 cups warm water to the large bowl with the yeast and mix with a wooden spoon until the ingredients come together into a soft, wet and uniform dough.
- Transfer the dough to the bowl of a stand mixer fitted with a dough hook attachment. Knead on low speed, gradually increasing the speed to medium, until the dough is firm and has a smooth consistency, 8 to 9 minutes. Kneed in 1 to 2 additional tablespoons flour if the dough doesn't appear firm and smooth. Place the dough in a large greased bowl, cover with a dish towel and let rise at room temperature in a dark area until doubled in size, 1 to 1 1/2 hours.
- Evenly grease a baking sheet with olive oil. Transfer the dough to the baking sheet and lightly stretch and press it towards the sides of the baking sheet until the dough is about 1/2 inch thick (it will not reach the sides). Let the dough sit for 10 minutes.
- Continue to stretch the dough to the sides of the baking sheet using your fingertips; this time it will reach the sides. Cover the dough again and let it rise for 30 minutes.
- Meanwhile, position an oven rack in the center of the oven and preheat to 400 degrees F.
- Dimple the focaccia all over using your fingertips. Drizzle olive oil over the top of the dough and arrange the cherry tomatoes over the top cut-side down. Garnish with the oregano and remaining sea salt.
- Bake until the focaccia is golden brown and a toothpick or knife inserted in the middle comes out clean, 40 to 50 minutes. Allow it to cool completely on the baking sheet.
- Enjoy immediately or wrap it tightly and store on the countertop for up to 3 days.
