Use This Secret to Make Perfect Focaccia Dough

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried oregano

Dried herbs are often less expensive and have a longer shelf life.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be more economical and still provide flavor.

Prepare 2 medium to large russet potatoes by washing and pricking them with a fork.

Bake the potatoes at 350°F for about 1 hour until soft.

Peel and cube the baked potatoes, then rice them using a potato ricer or mash them until smooth.

In a stand mixer, combine high protein white flour and durum flour with water and sea salt, mixing on low speed for 2-3 minutes until combined.

Let the dough rest for 10 minutes to relax.

Add riced potatoes and olive oil to the dough and mix for another 4-5 minutes to develop gluten.

Transfer the dough to a bulk fermentation container and cover it.

Let the dough ferment for 30 minutes, then perform stretches and folds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens