Focaccia with Black Olives and Thyme

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Appears in Cook's Illustrated May/June 1997

Potatoes add softness, height, and moisture to the dough, while a quick sponge creates air pockets and chewiness.

SERVESMakes one 15 1/2-by-10 1/2-inch rectangle

TIME1¾ hours, plus 20 minutes standing and 1¾ hours rising

Focaccia with Black Olives and Thyme

WHY THIS RECIPE WORKS

When developing our best focaccia recipe, we noticed that a couple of recipes from southern Italy added riced potato to the dough. We found that it produced a bread with moistness, a pleasantly soft texture, and a high rise, but the dough s...

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