On Tap Oil & Vinegar Recipe Detail

Herb Foccaccia

with Tuscan Herb & Oregano Olive Oils

Ingredients:

• 5 cups all purpose, unbleached flour
• 2 cups lukewarm, water (filtered if possible)
• 1 cup russet potatoes, cooled, unseasoned, & mashed
• 1/3 cup Tuscan Herb Olive Oil
• 1/3 cup Oregano Olive Oil, for drizzling
• 2 tsp fine sea salt
• 1 Tbsp granulated sugar
• 2 medium shallots, thinly sliced
• 1 package active dried yeast (2 1/4 tsp)
• 1 Tbsp fresh rosemary leaves, rough chopped
• fresh ground black pepper
• sea salt, to taste

Directions:

(If making dough in bread machine, follow instructions for order of ingredients.) In bowl of stand mixer combine water, sugar, and yeast. Allow yeast to bloom 5 minutes. Add Tuscan Herb Olive Oil, mashed potatoes, and sea salt. Mix to combine.

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

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

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

Preheat oven to 375°F. Distribute thinly slices shallots and rosemary evenly over dough. Drizzle with Oregano Olive Oil, sprinkle of fresh ground pepper, and sprinkle of sea salt.
Bake 35-40 minutes until golden brown. While still hot, drizzle with extra olive oil to taste. Serve warm.