Olive Oil & Herb Focaccia

Ingredients:

• 5 cups all-purpose flour

• 2 cups lukewarm water

• 1 cup cooled, unseasoned, mashed potatoes

• ⅓ cup Tuscan Herb Infused Olive Oil, plus more for drizzling

• 2 teaspoons fine sea salt

• 1 Tbsp granulated sugar

• 2 medium shallots, thinly sliced

• 1 package (or 2 ¼ teaspoons) active dry yeast

• 1 Tbsp fresh rosemary leaves, roughly chopped

• Fresh-ground black pepper

• Sea salt to taste (for garnish)
  
  

Directions: 

In the bowl of a stand mixer with the bread hook attachment, combine the water, sugar, and yeast. Allow the yeast to bloom for about 5 minutes, Add ⅓ cup of Tuscan Herb Infused Olive Oil, mashed potatoes, and sea salt. Mix to combine.

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375°.

Distribute the thinly sliced shallots and rosemary evenly over the focaccia. Drizzle with more of the Tuscan Herb Infused Olive Oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.