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Focaccia with Black Olives, Figs + Thyme
Focaccia with olives, figs, and thyme will be a favorite of the bread. Try this technique making potato focaccia for the best texture.
Servings: 1 (15 1/2 x 10 1/2-inch rectangle)
- 1 (9oz) medium baking potato , peeled and quartered
- 1 1/2 teaspoons instant yeast or rapid-rise yeast
- 3 1/2 cups (17 1/2oz) unbleached all-purpose flour
- 1 cup warm water (105 - 115 degrees)
- 2 tablespoons La Tourangelle extra-virgin olive oil , plus more for oiling bowl and pan
- 1 1/4 teaspoons table salt
For the Dough
Boil 1 quart water in small saucepan; add potato and simmer until tender, about 25 minutes. Drain potato well; cool until it can be handled comfortably and put through fine disk on ricer or grate through large holes on box grater. You will need 1 1/3 cups lightly packed potato for this recipe.
Meanwhile, in work bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup (2 ½ ounces) flour, and 1/2 cup warm water until combined. Let stand until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. Process until dough is smooth and elastic, about 40 seconds.
Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan. Or, halve and flatten each piece of dough into 8-inch round on large (at least 18 inches long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
For the Topping
Meanwhile, place figs in medium bowl, cover with boiling water, and let stand until softened and plump, about 15 minutes. Drain figs. Adjust oven rack to lower-middle position and heat oven to 425 degrees. With two wet fingers, dimple risen dough at regular intervals.
Drizzle dough with oil and add one olive or fig to each oil-filled dimple. Sprinkle evenly with thyme and coarse salt.
Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut rectangular focaccia into squares or round focaccia into wedges; serve warm.(Focaccia can be kept on counter for several hours and reheated just before serving. Or, wrap cooled focaccia in plastic and then foil and freeze for up to 1 month; unwrap and defrost in 325-degree oven until soft, about 15 minutes.)
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