Professional Baker Teaches You How To Make FOCACCIA!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthy alternative with a similar flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Boil 1 pound of russet potatoes until tender, then riced to get 1.5 cups loosely packed.

Add 1.75 cups of warm water and 2.25 teaspoons of yeast to the mixing bowl with riced potatoes.

Mix in 4.25 cups of all-purpose flour and 2 teaspoons of coarse sea salt.

Blend on low speed for about 4 minutes until the dough is elastic.

Coat a large bowl with olive oil and transfer the dough to it, letting it rise for 90 minutes until soft and delicate.

Divide the dough in half to make two loaves.

Shape each half into a loose ball and place in oiled pie plates.

Cover with a tea towel and let rise for another 45 minutes.

Prepare the potato topping by slicing a full russet potato into paper-thin slices using a mandolin slicer.

Coat the potato slices with olive oil and sprinkle with sea salt and chopped fresh thyme.

Dimple the risen dough and layer the potato slices on top, adding a layer of grated Parmesan cheese.

Preheat the oven to 400°F (204°C) and bake for 35-40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens