Ingredients
Coarse flake sea salt (for finishing)
Fresh rosemary, leaves removed from stems
8 ounces small multicolored potatoes, thinly sliced
1 1/2 teaspoons kosher salt
2 teaspoons honey
1/4 cup olive oil, plus more as needed for preparation
2 cups (9 1/2 ounces) 00 flour or an equivalent weight of all purpose flour
3/4 cup lukewarm water (90-100° F)
1 tablespoon active dry yeast
Step by step
In a small bowl, whisk yeast into the lukewarm water until dissolved and frothy (if your yeast doesn’t fully dissolve or get frothy, that means it is dead; throw it out and get fresh yeast).
In the bowl of the KitchenAid® Stand Mixer, combine flour, olive oil, and honey.
Add the yeast and mix with the flat beater until just incorporated.
Add salt, then switch to the dough hook and knead on low speed for 5 minutes or until smooth and still slightly tacky.
Turn out the dough onto a lightly floured surface and knead once or twice, forming the dough into a smooth ball.
Pour a glug or two of olive oil into the KitchenAid® Glass Bowl or stainless steel bowl and roll the dough ball in the oil until coated. Cover lightly with plastic wrap or a clean kitchen towel and let rest in a warm place for 30 minutes until noticeably puffed.
Generously oil a non-stick quarter sheet pan. Turn out the dough onto the sheet pan and press out into a rectangle. Fold in half lengthwise, then fold in half crosswise. Lastly, fold in half once more to form a rectangle.
Turn 90º so the long side of the rectangle is parallel to the long side of the sheet pan. Cover loosely with plastic wrap and set in a warm place to rise until doubled in size, about 1 hour.
Preheat the oven to 400°F.
Remove the plastic wrap, then press out the dough once again to fill the entire sheet pan at an even thickness.
Poke your fingers down into the dough to form indentations, pressing out your fingers and moving your hands to tear up the dough a little bit (no need to be gentle with this, you want the craggy texture and it’s okay if you tear holes clear thorough the dough).
Drizzle generously with a few tablespoons of olive oil, spreading the oil out with your hands to evenly coat the surface of the dough.
In a bowl, drizzle the potato slices with a few glugs of olive oil and toss to coat.
Arrange the potato slices over the top of the dough, then sprinkle with rosemary and a generous pinch or two of coarse sea salt.
Loosely cover and let rest for about 30 minutes until slightly puffed and the oven is thoroughly preheated.
Bake the focaccia for 20-25 minutes or until the top is light golden brown and the bread sounds hollow when tapped.
Remove from the oven and let cool for 10 minutes before lifting from the sheet pan and slicing into pieces. Serve warm.