How To Make Tender, Chewy Focaccia | Let's Get Scrappy

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Cook potato peels in simmering water with a lid on.

Mix dry ingredients: flour, salt, and instant yeast.

Blend the cooked potato peels to create a liquid.

Ensure the temperature of the potato peel mixture is between 95 and 115 degrees.

Mix 2 cups of the potato peel liquid with the dry ingredients to form the dough.

Knead the dough with your hands until it comes together.

Add about 3 tablespoons of olive oil to the dough and let it rest in the fridge for 24 hours.

Butter and add olive oil to pie pans.

Separate the focaccia dough into two balls and place them in the pie pans.

Let the dough rise for another 2 to 4 hours until it fills the pie pans.

Make dimples on the top of the risen dough with your fingers.

Sprinkle flaky Maldon salt on top of the dough.

Bake in the oven at 425°F for 25 minutes.

Remove the focaccia from the pie pan to cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens