Crispy Italian Focaccia Bread (Print Version)

# Ingredients:

→ Dough Base

01 - 1 1/2 tablespoons extra virgin olive oil
02 - 1 teaspoon instant-rise yeast or similar
03 - 1 2/3 cups high-gluten bread flour
04 - 4 teaspoons granulated white sugar
05 - 3/4 cup very warm water (around 40°C/104°F)
06 - 1 and 1/4 teaspoons of kosher or cooking salt
07 - 1/2 cup packed (125g), smoothly mashed boiled potato (use about half a large starchy potato)

→ Baking Prep

08 - 1/4 teaspoon flaky sea salt
09 - 4 tablespoons high-quality extra virgin olive oil

→ Rosemary Garlic Topping Option

10 - 3/4 cup extra virgin olive oil
11 - 5 garlic cloves, finely sliced into slim sticks
12 - 2 1/2 teaspoons fresh rosemary leaves, finely chopped

→ Tomato Topping Option

13 - 12 to 14 small red cherry tomatoes
14 - 3/4 teaspoon dried oregano spice

→ Olive Topping Option

15 - Approximately 16 to 18 pitted Kalamata black olives
16 - 3/4 teaspoon of dried oregano seasoning

# Instructions:

01 - Chop potato into 1-inch chunks after peeling. Boil till soft, around 10-15 minutes (test with skewer). After draining, mash well until creamy without lumps. Let it cool completely before measuring out the correct amount.
02 - Mix yeast, salt, sugar, and flour in a roomy bowl using a sturdy spatula.
03 - Create a gap in the middle and pour in the warm water and olive oil. Stir with the spatula until you no longer see dry flour. The dough will be sticky—not manageable by hand.
04 - Add the mashed potato to the dough mixture. Fold it in with a spatula using a smearing motion against the bowl's sides until evenly blended. Shape into a loose ball within the bowl.
05 - Seal the bowl with cling wrap. Put it in a cozy, warm spot (about 25°C/77°F) for 30 minutes, allowing it to grow about 50% to double its starting size.
06 - Spread 2 teaspoons of olive oil in a fresh bowl with your hands. Transfer the dough into this bowl. Gather and pull the edges of the dough into the middle six times. Reseal the bowl with plastic wrap.
07 - Rest the bowl in a warm environment (25°C/77°F) for half an hour, letting the dough expand by 50% or so, possibly up to double.
08 - Choose a non-stick metal dish (26.5cm x 20cm x 5cm) or a round cake pan (23cm/9"). Coat the pan with 2 tablespoons of olive oil, covering the bottom and sides.
09 - Set your oven to 220°C/430°F (200°C for fan), ensuring a middle rack is ready. Preheat fully for at least 15 minutes.
10 - Place dough into the prepared pan. Spread it out to cover the bottom by stretching and pulling. Don't worry if it's uneven; it'll smooth when it bakes.
11 - Lay cling wrap over the pan. Let it rest in a warm area for 40 minutes until dough fills the pan and rises roughly 25-30% in height.
12 - Pour 2 teaspoons of olive oil on top and evenly rub it around. Use your fingers to firmly press dimples deep into the dough all over.
13 - Layer on your choice of toppings (see options below). Spoon 2 tablespoons of olive oil over the top to seep into the dimples, then dust it with flaky sea salt.
14 - Bake for 25 to 30 minutes until the surface is golden brown, slightly crisp, and sides are fried and crunchy.
15 - Flip the baked focaccia onto a cooling rack and rest for a few minutes before slicing. For extra pizzazz, drizzle some more olive oil when serving.

# Notes:

01 - Skip the bland and too-sweet versions from the 90s. This focaccia is crunchy on the outside, soft and airy on the inside, and just chewy enough.
02 - Garlic Rosemary Tip: On medium heat, warm oil and garlic slivers in a saucepan. Once it's hot, lower to a soft simmer (no sizzling!) for 10 minutes. Strain and cool before pressing onto the focaccia with rosemary sprinkled on top.
03 - Tomato Tip: Gently crush the tomatoes in your hand over the focaccia, then press them into the dough before sprinkling oregano.
04 - Olive Tip: Push the olives firmly into the focaccia dough and sprinkle dried oregano on top.

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