Focaccia with Black Olives and Thyme
Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.
Keywords
- Desserts or Baked Goods
- Italian
- Breads
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Cooking tools:
- Stand mixer
- Food processor
- Potato ricer
- Grater
- Jelly roll pan
- Baking sheet
- Cooling rack
- Saucepan
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Aluminum foil
- Measuring cup
- Measuring spoon
- Oven
- Freezer
Ingredients
- 1 medium baking potato (about 9 ounces), peeled and quartered
- 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 for oiling bowl and pan
- 1 1/4 teaspoons table salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme
- 24 large black olives, pitted
- 3/4 teaspoon sea salt
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