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Tomato Focaccia

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Tomato Focaccia

Tomato Focaccia

amanda

Equipment

  • - KitchenAid Stand Mixer with Dough Hook Attachment

  • - Silicone Baking Mat for Pizza and Cookies

  • - Nonstick Focaccia Baking Pan (12-Inch)

  • - Digital Food Scale

  • - High-Speed Hand Blender or Immersion Blender

  • - Measuring Cups and Spoons Set

  • - Silicone Spatula

  • - Oven Thermometer

  • - Mixing Bowls (Different Sizes - Glass, Stainless Steel)

  • - Pizza Stone or Baking Stone for Focaccia Preparation

Ingredients

  • 1 (1/2-pound) Yukon Gold potato, peeled and quartered

  • 1 cup warm water (105-115°F)

  • 1/2 teaspoon sugar

  • 3 teaspoons active dry yeast (from two 1/4-ounce packages)

  • 1/2 cup extra-virgin olive oil, divided

  • 4 1/4 cups "00" flour, divided

  • 1 tablespoon plus 1/4 teaspoon fine sea salt, divided

  • 1/2 pound plum tomatoes, thinly sliced crosswise

  • 1/4 teaspoon dried oregano

  • Equipment: a stand mixer with paddle and dough-hook attachments

Instructions

1

Instruction 1

Generously cover potato with salted cold water (1 teaspoon salt for 3 cups water) in a small heavy saucepan and simmer, uncovered, until just tender, 10 to 15 minutes. Drain and cool slightly, then mash until smooth.
2

Instruction 2

Stir together warm water and sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
3

Instruction 3

Add potato and 1/4 cup oil to yeast and beat with paddle attachment at medium speed until combined, about 2 minutes. Remove paddle attachment and attach dough hook, then beat in 4 cups flour and 1 tablespoon sea salt at medium-high speed until combined well, about 3 minutes. (Dough will be very soft and sticky.)
4

Instruction 4

Transfer to a well-floured surface and knead in remaining 1/4 cup flour with lightly floured hands until smooth and elastic, 8 to 10 minutes. (Dough will still be very soft and sticky.)
5

Instruction 5

Scrape dough into a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours. Generously oil a 15- by 10- by 1-inch baking pan.
6

Instruction 6

Punch down dough (do not knead) and transfer to baking pan, then gently stretch to cover as much of bottom as possible (dough may not fit exactly).
7

Instruction 7

Cover dough with oiled plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
8

Instruction 8

Preheat oven to 425°F with rack in lower third.
9

Instruction 9

Arrange tomatoes on focaccia (do not overlap), then sprinkle with oregano and remaining 1/4 teaspoon sea salt and drizzle with remaining 1/4 cup oil.
10

Instruction 10

Bake until center is firm, top is pale golden, and underside is golden (lift to check), 20 to 25 minutes.
11

Instruction 11

Loosen focaccia from pan with a spatula and slide onto a rack to cool slightly. Cut into pieces and serve warm or at room temperature.
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