Garden Herb Focaccia Bread
Savor the essence of the garden with our Garden Herb Focaccia Bread, a delightful combination of fresh rosemary, thyme, and cherry tomatoes baked into a moist, potato-enriched dough. This recipe offers a simple way to enjoy garden tomatoes and herbs in a delicious, artisan-style bread, perfect for complementing any meal or serving as a standalone savory treat.
Ingredients
Dough:
- 1 medium Baking Potato approx. 200g after roasting and mashing
- 1 1/2 tsp Insant Yeast 5g
- 3 cups All-Purpose Flour 360g
- 1 cup Whole Wheat Flour 120g
- 1 cup Water 240ml, may need a bit more for adjustment
- 2 tbsp Extra Virgin Olive Oil 30ml
- 1 1/4 tsp Salt 7g
Topping:
- 2 tbsp Extra Virgin Olive Oil 30ml
- 1 tbsp Fresh Rosemary, chopped 1.5g
- 1 tbsp Fresh Thyme, chopped 1.5g
- 3/4 tsp Course Salt 4g
- 1/2 cup Cherry Tomatoes, havled 100g
- 2 cloves Minced Garlic 6g (Optional)
Instructions
Roast Potato in Air Fryer:
- Preheat your air fryer to 400°F (200°C). Toss the peeled and quartered potato with a light drizzle of olive oil and a pinch of salt. Cook in the air fryer basket for 15-20 minutes, or until tender and slightly golden. Let cool, then mash or grate to get 200g of roasted potato.
Prepare the Dough:
- In a mixer, combine instant yeast (5g, or 1 1/2 tsp), part of the all-purpose flour (60g of the total 360g, or about 1/2 cup), and half of the water (120ml, or 1/2 cup). Stir until well combined, then cover with plastic wrap and let sit for 20 minutes to allow the yeast to activate.
Mix Dough Ingredients:
- To the yeast mixture, add the mashed roasted potato (200g), the remaining all-purpose flour (300g, or 2 1/2 cups), whole wheat flour (120g, or 1 cup), the rest of the water (120ml, or 1/2 cup), olive oil (30ml, or 2 TBSP), and salt (7g, or 1 1/4 tsp). Using a paddle attachment, mix on low speed for about 5 minutes, until a sticky dough forms. If the dough is too dry, add a bit more water, one tablespoon at a time.
First Rise:
- Transfer the dough to a lightly oiled bowl, turning it to coat with oil. Cover tightly with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare Pan:
- Lightly oil a large Pyrex or aluminum pan. If using Pyrex, consider a 9x13 inch pan; for aluminum pans, use a similar size or adjust based on what's available.
Shape and Second Rise:
- Transfer the risen dough to your prepared pan. With wet hands, gently press the dough out to the edges of the pan, trying to keep an even thickness throughout. Cover with plastic wrap and let rise for another 45-60 minutes, or until puffy.
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Add Toppings:
- Gently dimple the top of the dough with wet fingers. Brush with extra virgin olive oil (30ml, or 2 TBSP), then evenly distribute the optional minced garlic (6g) over the dough. Sprinkle with chopped rosemary (1.5g, or 1 TBSP), chopped thyme (1.5g, or 1 TBSP), and coarse salt (4g, or 3/4 tsp). Press the halved cherry tomatoes (100g, or 1/2 cup) into the dough, cut side up.
Bake:
- Place the pan in the preheated oven and bake for 23-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
- Remove from the oven and let cool in the pan for a few minutes. Then, if possible, lift the focaccia out onto a wire rack to cool completely. This helps prevent the bottom from becoming soggy.
Notes
The Garden Herb Focaccia Bread, with its use of rosemary, thyme, cherry tomatoes, and a base enriched with potato, is rooted in Italian cuisine. Focaccia itself is a staple of Italian baking, known for its versatility and the way it beautifully incorporates fresh herbs, vegetables, and olive oil. This recipe, with its emphasis on garden-fresh ingredients, is a delightful nod to traditional Italian flavors while also celebrating the simplicity and rustic charm typical of Mediterranean dishes.
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