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Yields24 Servings
 2 cups Lukewarm Water, filtered, if possible
 1 tbsp Granulated Sugar
 1 package Dry Active Yeast, or 2 1/4 teaspoons
  cup VSOP Empeltre Extra Virgin Olive Oil
 1 cup Mashed Russet Potatoes, cooled & unseasoned
 2 tsp Fine Sea Salt
 5 cups All-Purpose Flour, unbleached
 2 medium Shallot, thinly sliced
 1 tbsp Fresh Rosemary, leaves, roughly chopped
  cup VSOP Empeltre Extra Virgin Olive Oil
  Fresh Cracked Black Pepper, to taste
 1 pinch Medium Sea Salt, to taste
 3 tbsp VSOP Empeltre Extra Virgin Olive Oil
1

In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine. (If making the dough in your bread machine, follow its instructions for the order of adding ingredients.)

2

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

3

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place. While the dough is rising preheat the oven to 375 degrees Fahrenheit.

4

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.

5

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.

Ingredients

 2 cups Lukewarm Water, filtered, if possible
 1 tbsp Granulated Sugar
 1 package Dry Active Yeast, or 2 1/4 teaspoons
  cup VSOP Empeltre Extra Virgin Olive Oil
 1 cup Mashed Russet Potatoes, cooled & unseasoned
 2 tsp Fine Sea Salt
 5 cups All-Purpose Flour, unbleached
 2 medium Shallot, thinly sliced
 1 tbsp Fresh Rosemary, leaves, roughly chopped
  cup VSOP Empeltre Extra Virgin Olive Oil
  Fresh Cracked Black Pepper, to taste
 1 pinch Medium Sea Salt, to taste
 3 tbsp VSOP Empeltre Extra Virgin Olive Oil

Directions

1

In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine. (If making the dough in your bread machine, follow its instructions for the order of adding ingredients.)

2

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

3

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place. While the dough is rising preheat the oven to 375 degrees Fahrenheit.

4

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.

5

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.

Focaccia With Rosemary & Caramelized Shallots

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