focaccia with zucchini and potatoes

Put together the dough: In a big bowl, whisk collectively the flour, salt, and yeast. Add water and 1 tablespoon of the olive oil and use a spoon or dough whisk (I’ve this one) to convey it collectively, stirring the combination a number of occasions to make sure there are not any unmixed pockets of flour. Cowl the bowl with plastic wrap and let it rise till it doubles and strikes lots when jiggled, about 1 1/2 hours at room temperature. When you received’t want the dough till later, you’ll be able to switch it to the fridge somewhat earlier than it’s absolutely doubled and let it end there for a number of hours or in a single day.

Make the focaccia: Line a 9×13-inch pan or rimmed baking sheet (I exploit these however mine are very previous) with a big piece of parchment paper that extends up the edges, pressed in. Drizzle parchment with 3 tablespoons olive oil and scrape risen dough onto it. Making an attempt to not press any air out of the dough, use your arms, sliding them beneath somewhat, to softly stretch the dough a couple of times in direction of the perimeters. No must make it fill out the pan utterly; it’s going to get there by itself because it rises once more. In case you have one, coat a second 9×13-inch pan or rimmed baking sheet with olive oil and upend it over the focaccia pan to behave as a lid for the rise. (When you don’t have one, use one other massive baking dish, like a lasagna pan. The dough wants room to develop.) Put aside for an additional 1 1/2 hours.