Focaccia with Olives

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It seems like it has been forever since I have done a Daring Baker’s challenge.  I am fixing that this month!

For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch.

I know I have made focaccia before and I am in no way, shape, or form abandoning that recipe. It is truly delicious.

But so is this one!  Though a little more work.  It has a potato in it!  I am not sure why I found that such a fun element of this bread.  I have made potato bread before but this one is not heavy at all.  And it has a potato in it!

This focaccia is soft and so flavorful and then you get to the olives and just mmmmm.  Earlier this month I was really craving salty things and let me tell you, this bread was the perfect answer to that craving!  Perfect!

Focaccia with Olives

From Cooking With Manuela

1 medium potato

2 1/2 cups flour (bread flour if you got it)

1 pkg yeast

pinch of sugar

2 tsp salt

10 oz warm water

4 tbsp olive oil (or so)

1 cup green olives (or so)

sea salt

 

Place the potato in a pot of cold, lightly salted water and bring it to a boil. Let it cook, boiling, for about 20 minutes until the potato is cooked through and tender. Drain off the water and let the potato cool enough to handle.

If you have a potato ricer then use that now!  If you don’t.. well… I used a good old box grater and it worked just fine.

In a large bowl mix together the flour, yeast, sugar, and 2 tablespoons of olive oil.  Add in the still-warm potato.

Dissolve the salt into the 10 ounces of water and add it into the bowl.

Mix well.  When a sticky dough forms, move to a counter and knead it for 8-10 minutes.

Allow the dough to rise until doubled in bulk, about 1 hour.

 

Liberally grease a 9X9 baking pan.  Place the risen dough into the center of the pan and gently flatten it out to the edges. Scatter the olives over the dough and gently press them in. Finally, drizzle some olive oil over the top and sprinkle with sea salt.

Leave the dough to rise again, for at least another hour.

Bake at 400 degrees for 25 minutes.  The bread should be well risen and golden on top.

Feel free to eat it warm straight from the oven though I almost liked it better the second day.

 

Focaccia with Olives

1 medium potato

2 1/2 cups flour

1 pkg yeast

pinch of sugar

2 tsp salt

10 oz warm water

4 tbsp olive oil

1 cup green olives

sea salt

 

Place the potato in a pot of cold, lightly salted water and bring it to a boil. Let it cook, boiling, for about 20 minutes until the potato is cooked through and tender. Drain off the water and let the potato cool enough to handle. Rice the potato.

In a large bowl mix together the flour, yeast, sugar, and 2 tablespoons of olive oil.  Add in the still-warm potato.

Dissolve the salt into the 10 ounces of water and add it into the bowl.

Mix well.  When a sticky dough forms, move to a counter and knead it for 8-10 minutes.

Allow the dough to rise until doubled in bulk, about 1 hour.

Liberally grease a 9X9 baking pan.  Place the risen dough into the center of the pan and gently flatten it out to the edges. Scatter the olives over the dough and gently press them in.  Finally, drizzle some olive oil over the top and sprinkle with sea salt.

Leave the dough to rise again, for at least another hour.

Bake at 400 degrees for 25 minutes.  The bread should be well risen and golden on top.

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