1 medium russet potato, about 9 oz, boiled, peeled and grated
1 package of instant dry yeast
1 3/4 cups white whole wheat flour
1 1/2 cups unbleached white flour
1 1/2 tsp kosher salt
1 cup warm water (110 degrees), divided
2 tbsp extra virgin olive oil, plus more for the bowl
Note: Because of the whole wheat four, this focaccia when cooked is not as thick as regular focaccia made with only white flour. The dough will be about 3/4"-1" in thickness. However, the texture and flavor is amazing.
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
1 tbsp minced fresh sage leaves or 2 tsp dried sage
1 tbsp course sea salt
2 tbsp extra virgin olive oil
- Boil the potato in plenty of water until tender, about 30 minutes.
- Remove potato and let cool slightly, peel and then grate on a box grater. You should have 1 1/3 cups grated potato. Set aside.
- In the bowl of a stand up mixer, add 1/2 cup flour, 1/2 cup warm water (110 degrees) and 1 pk of yeast. Mix well and cover for 30 minutes while potato is cooking.
- Add to the proofed yeast mixture the olive oil, the remaining 1/2 cup warm water, the grated potato, the remaining 1 cup of white flour, all the wheat flour and the kosher salt.
- Using the paddle attachment, mix until combined and then switch to the dough hook.
- Knead on medium speed for about 15-20 minutes until smooth. Using whole wheat flour requires a longer kneading time and it will take some time for the dough to come together.
- Remove dough, form into a ball and place in a lightly oiled bowl and cover with plastic wrap and let rise until doubled in size about one hour.
- Generously oil a 15x10 baking sheet will olive oil and press the dough evenly into the pan. If the dough has a hard time going into the corners, let it rest (covered with plastic wrap) for a few minutes and then continue.
- Lightly oil plastic wrap and drape lightly over the dough/baking sheet and let rise until doubled in volume and puffy, about 1 to 1-1/2 hours.
- Meanwhile, preheat oven to 425 degrees and position oven rack in the lower-middle position of the oven.
- Using your fingers, create evenly spaced dimples in the dough.
- Drizzle with olive oil and spread lightly with your fingertips.
- Sprinkle with herbs and sea salt and bake in the oven for 15-18 minutes, turning once half way through the cooking time until lightly golden brown.
- Transfer to a wire rack to cool slightly and then remove focaccia from baking tray and cut into desired shapes.
1/4-1/3 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tbsp finely minced garlic
2 tsp minced fresh rosemary
1 tsp crushed red pepper flakes
1 tbsp minced fresh parsley
Kosher salt and black pepper to taste
Note: This recipe is just a guideline. You can add whatever amounts of ingredients and switch up the herbs by adding fresh basil instead of rosemary. Also, I like a more acidic dipping oil and so I add a little more balsamic, but you may like more olive oil.