BREAD - Focaccia

Focaccia Yield 9 x 13’’ pan
Dough
250g flour (2 cups)
1 1/4 teaspoons (8g) salt
1 tablespoon instant yeast
200ml tepid water
8g olive oil
¼ cup olive oil for the pan
Topping Options
1 tablespoon (13g) olive oil, for drizzling
3 cups (269g) sliced red onion (about 1 large red onion)
3 tablespoons (35g) olive oil, divided
3 garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh rosemary
2 teaspoons (12g) salt
1 pound (454g) red bliss and/or Yukon Gold potatoes
 tablespoon chopped fresh parsley or basil, for garnish
Method:

1. Knead the dough: Place the flour, salt, yeast in a bowl of a stand mixer or in a bowl if doing it by
hand. Make a crater in the mound of flour and pour in the water and olive oil. Using your hands
or a fork, mix until all the flour is incorporated into the liquid. Knead the dough for 15 minutes until
a soft, round ball is formed. If doing this with the mixer, place the above ingredients in the bowl,
attach dough hook, and knead on a medium speed for 10 minutes, until the dough pulls away
from the sides of the bowl.
2. The first proof: Lightly oil a bowl and place the dough in the bowl and cover with a clean damp
towel or plastic wrap. Leave to rise for an hour to hour and a half until at least doubled in size.
3. Prepare your toppings: While your dough is rising, prepare your toppings by washing, peeling,
slicing, and/or de-seeding your vegetables based on how you want to eat them. It helps to leave
some pieces large and others small, so you end up with a variety of colors, sizes, and textures.
4. Shape the dough: Pour the ¼ cup olive oil into your oven tray, place the dough in the center of
the tray. Flip over so that both sides of the dough are coated in olive oil. Spread the dough to the
size of the pan using your fingertips.
5. Dimple the dough: Using your fingertips, make multiple dimples across the surface of the dough.
Decorate the dough with your preferred toppings. Good suggestions include rosemary and thinly
sliced garlic, Maldon salt, cherry tomatoes, or thinly sliced treated red onion.
6. The second proof: Leave the dough to proof for a second time at room temperature for about an
hour to an hour and a half. 
7. Preheat your oven to 220C or 430F.  Then drizzle olive oil over the dough and sprinkle with rock
salt or Maldon salt.
8. Bake the bread until it's golden brown, 12-15 minutes. Remove it from the oven, wait 5 minutes,
then turn it out of the pan onto a rack.

Serve warm or at room temperature.