Name: Ultimate Herb and Tomato Focaccia with Olives Recipe
Prep time: 1 h 10 min
Cook time: PT-491928H45M22S
Total time: PT-491928H45M22S
Cuisine: Italian
Ingredients: 1 2/3 cups bread flour; 4 tsp white sugar; 1 1/4 tsp kosher/cooking salt; 1 tsp instant/rapid rise yeast; 3/4 cup very warm water (~40℃ /104℉); 1 1/2 tbsp extra virgin olive oil; 125g/1/2 cup (packed) boiled and mashed potato (floury variety, ~1/2 large potato); 4 tbsp extra virgin olive oil; 1/4 tsp sea salt flakes; 5 garlic cloves, cut into fine batons; 3/4 cup extra virgin olive oil (for confit garlic); 2 1/2 tsp finely chopped fresh rosemary leaves; 12 – 14 cherry tomatoes, red; 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves); 16 – 18 kalamata olives, pitted

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Introduction

Focaccia is a soft, flavorful Italian flatbread perfect for snacking or serving alongside meals. This recipe uses mashed potato in the dough for extra tenderness and a beautifully crisp crust. Topped with garlic, rosemary, cherry tomatoes, and olives, it’s a fragrant treat that’s surprisingly simple to make at home.

The image shows a golden brown focaccia bread baked in a black rectangular pan, with a textured top dotted with small holes and scattered crispy, roasted garlic pieces that are light to dark brown. Sprigs of fresh green rosemary are spread on top, adding contrast to the golden bread, and a light sprinkle of coarse salt and herbs is visible across the surface. The pan is placed on a white marbled texture with a jar of golden oil and whole garlic bulbs nearby, adding context to the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups bread flour
4 tsp white sugar
1 1/4 tsp salt (kosher or cooking salt)
1 tsp instant/rapid rise yeast
3/4 cup very warm water (~40℃ / 104℉)
1 1/2 tbsp extra virgin olive oil
125g / 1/2 cup (packed) boiled and mashed potato (about 1/2 large floury potato)
4 tbsp extra virgin olive oil (divided)
1/4 tsp sea salt flakes
5 garlic cloves, cut into fine batons
3/4 cup extra virgin olive oil (for confit and topping)
2 1/2 tsp finely chopped fresh rosemary leaves
12 – 14 cherry tomatoes, red
3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
16 – 18 kalamata olives, pitted

Instructions

Step 1: Make the mashed potato by peeling and cutting it into 2.5cm (1″) chunks. Boil until tender, about 10–15 minutes. Drain and mash finely until smooth and lump-free. Set aside to cool and measure required quantity.
Step 2: In a large bowl, mix the bread flour, salt, sugar, and yeast together thoroughly using a rubber spatula.
Step 3: Make a well in the center and add 1 1/2 tbsp olive oil and the warm water. Stir until no dry flour remains and the dough is sticky but not kneadable by hand.
Step 4: Fold in the mashed potato using a folding and smearing motion until fully incorporated. Shape the dough roughly into a ball in the bowl.
Step 5: Cover the bowl with cling wrap and let the dough rise in a warm place (around 25°C/77°F) for 30 minutes until it increases in volume by 50% to double.
Step 6: Drizzle 2 teaspoons olive oil into another large bowl and spread it around. Transfer the dough in, fold the edges into the center six times, shape into a ball, cover, and let rise again for 30 minutes in a warm spot.
Step 7: Prepare your baking pan by smearing 2 tablespoons olive oil evenly on the base and sides. Use a 26.5 x 20 x 5 cm metal non-stick pan or a 9″ round cake pan (not springform).
Step 8: Preheat the oven to 220°C / 430°F (200°C fan) and place a rack in the middle. Allow the oven to fully preheat for at least 15 minutes.
Step 9: Transfer the dough to the oiled pan. Stretch and pull dough to fill the base as much as possible. The surface may be uneven.
Step 10: Cover the pan with cling wrap and let dough rise again in a warm place for 40 minutes, until it expands to fill the pan and rises 25–30%.
Step 11: Drizzle 2 teaspoons olive oil over the dough surface and rub lightly with your hands. Using your fingers like claws, poke deep dimples into the dough about six times across the surface.
Step 12: Add your toppings: press garlic batons and sprinkle rosemary for confit garlic; press cherry tomatoes and sprinkle oregano; or press olives and sprinkle oregano as desired.
Step 13: Drizzle 2 tablespoons olive oil over the surface so it pools in the dimples, then sprinkle sea salt flakes evenly.
Step 14: Bake for 25–30 minutes until the top is deep golden and crisp, and the sides are crusty.
Step 15: Remove from oven and turn out onto a cooling rack. Let rest for at least 10 minutes before slicing. Serve warm with extra olive oil for dipping if desired.

Tips & Variations

Use a floury potato like Russet or Maris Piper for the best mash texture.
For a fragrant twist, try adding fresh thyme or basil instead of rosemary.
Letting the dough rest longer for the final rise enhances flavor and texture.
If you don’t have instant yeast, use active dry yeast but increase the rise time slightly.
Press toppings gently into the dough so they won’t fall off after baking.

Storage

Store leftover focaccia wrapped tightly in foil or plastic wrap at room temperature for up to 2 days. For longer storage, freeze wrapped focaccia for up to 1 month. Reheat in a warm oven at 180°C (350°F) for 5–10 minutes until warmed through and crispy again.

How to Serve

The image shows a stack of three thick, golden focaccia bread pieces with a soft, airy texture and small holes inside. The bread has a light brown crust with a slightly shiny, oily surface, sprinkled with small bits of roasted garlic and green rosemary leaves placed on top and around it. A spoon above the stack slowly drizzles a shiny, golden liquid, likely honey or oil, that glistens as it falls onto the bread. The whole scene is set against a blurred light grey background with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be less chewy and slightly softer than when using bread flour.

What is the purpose of adding mashed potato to the dough?

Mashed potato adds moisture and tenderness, resulting in a softer crumb and a crust that stays crisp longer. It also helps keep the bread fresh.