Parmesan Focaccia Recipe
This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the
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Cooking tools:
- Stand mixer
- Food processor
- Potato ricer
- Grater
- Jelly roll pan
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Plastic wrap
- Kitchen towel
- Cooling rack
- Chef's knife
- Serving platter
Ingredients
- 1 medium baking potato, peeled and quartered (about 9 ozs.)
- 1 1/2 teaspoons instant yeast
- 3 1/2 cups unbleached all-purpose flour
- 1 cup water (warm 105 to 115 degrees)
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for oiling bowl and pan
- 1 1/4 teaspoons table salt
- 2 tablespoons extra virgin olive oil
- 2/3 cup grated parmesan cheese (not shredded)
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