Mix things up this year at the Thanksgiving dinner table by serving Rosemary Olive Focaccia Bread! You can change the toppings based on your family’s preferences, and it’s a delicious alternative to the classic dinner roll.
- 2 russet potatoes
- 2 tsp. yeast
- 2 tsp. sugar
- 1 cup warm water
- 3 1/4 to 3 1/2 cups flour
- 4-5 Tbsp. extra-virgin olive oil, divided
- 1-2 Tbsp. Kosher salt, divided
- 1/3 cup fresh rosemary
- 1/2 cup pitted Greek olives
- Peel and grate potatoes. Add to a small saucepan with water to cover. Heat on high to boiling, turn down and simmer until potatoes are very soft, about 15 minutes. Let cool.
- Mix yeast, sugar and 1 cup warm water in mixing bowl, and let yeast proof for five minutes.
- Add cooled potatoes, 3 cups flour, 2 Tbsp. evoo and 1 1/2 tsp. Kosher salt. Mix to combine.
- Using dough hook, knead until dough is smooth and elastic, about 10 minutes. If dough is sticky, add another 1/4-1/2 cup flour.
- Punch dough down, form into a ball and cover. Place in a warm area and let rise until doubled in size, about one hour.
- Liberally grease a cookie sheet. Punch dough down and place on cookie sheet. Spread out with fingers to cover pan. It’s OK it’s not an even surface. Cover loosely with parchment or plastic wrap and let rise another 45 minutes.
- Heat oven to 400 degrees.
- Poke dough all over with fingertips to make small indentations. Brush liberally with evoo, sprinkle with rosemary and olives. Sprinkle very liberally with Kosher salt.
- Bake 18-20 minutes, until golden brown.
- This is a simple recipe. Don’t let the instructions scare you!
- Kosher salt is a must! Regular table salt won’t work here.
- Be very generous while brushing on evoo and sprinkling with the salt. This is what makes it taste so good!
- Be creative with toppings. This is also very good with grated cheese, caramelized onions, fresh basil, sun-dried tomatoes or any of your favorite ideas.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.